Parmesan Scrambled Eggs

Or Really Any Kind Of Cheese You Enjoy

Maybe it’s the Italian side of me that influences my choice of Parmesan cheese in this recipe. But you should choose any kind of cheese that you enjoy the most. That’s the great thing about cooking. You can experiment until the cows come home!!

Parmesan Scrambled Eggs

2 minPrep Time

3 minCook Time

5 minTotal Time


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All You Need

  • 2 Large, Whole Eggs
  • 2 TBSP, 10% Cream or 2% Milk
  • 1/4 Cup, Freshly Grated Parmesan Cheese
  • Non-Stick Cooking Spray
  • Fresh Cracked Black Pepper (to taste)

The Fun Parts

  1. In a bowl, crack your eggs and add the milk and or cream.
  2. Using a fork or whisk, whisk the egg mixture until it is well mixed and frothy. 1-2 minutes.
  3. Coat your frying pan with non-stick cooking spray (or use your favorite oil, or butter) ~ 1-2 TBSP
  4. Over medium heat. When the pan is at temperature, add the whisked egg mixture and swirl the eggs around in the pan, until they begin to set around the edges. Lower the heat to low.
  5. Evenly sprinkle the parmesan cheese among the eggs (reserving a pinch or two to garnish the cooked eggs with), and stir well. Be sure to keep stirring as the added cheese will easily cause the eggs to stick to your pan. Coated or not.
  6. Remove the pan from the heat and while still stirring, allow the residual heat in the pan to finish cooking the eggs.
  7. Plate, sprinkle the reserved parmesan cheese over top.
  8. Season with Freshly Cracked Pepper


Notice that I did not call for salt in this recipe. That is because I am using Parmesan Cheese and it is my personal opinion that Parmesan has enough salt content for my desired flavor profile. If you are using other cheeses, decide for yourself if you require additional salt.



264 cal


17 g


4 g


19 g
Click Here For Full Nutrition, Exchanges, and My Plate Info


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