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Scrambled eggs or omelets Recipe

American · Main course · 5 min total

A classic, versatile egg dish that can be served for breakfast, brunch, or a quick meal. This recipe covers both fluffy scrambled eggs and a simple omelet.

Ingredients

• 2 large eggs
• 1 tablespoon milk or water
• Salt to taste
• Freshly ground black pepper to taste
• 1 tablespoon unsalted butter
• Optional fillings for omelet: 2 tablespoons shredded cheese, 2 tablespoons diced ham, 1 tablespoon chopped herbs

Instructions

1. For scrambled eggs: In a small bowl, whisk eggs, milk, salt, and pepper until frothy.
2. Heat butter in a nonstick skillet over medium heat. Pour in egg mixture.
3. Let eggs set for a few seconds, then gently push cooked eggs from the edge toward the center with a spatula, tilting pan to let uncooked egg flow to the edge. Repeat until eggs are just set but still moist. Remove from heat immediately.
4. For omelet: Follow steps 1-2, but do not stir. Let eggs cook until edges are set and center is still slightly runny, about 2 minutes.
5. Sprinkle fillings over half of the omelet. Fold the other half over the fillings and slide onto a plate.

Tips

• For creamier scrambled eggs, use low heat and stir constantly.
• Omelet fillings should be pre-cooked if using raw vegetables or meat.
• Leftover cooked eggs can be refrigerated for up to 2 days; reheat gently.

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