Parmigiano-Reggiano Scrambled Eggs


Honestly, this might be the only way to make cheesy scrambled eggs.

Hands On Time:
15 mins
Total Time:
15 mins

Some recipes elevate a seemingly simple standard to unforeseen heights of deliciousness. For this one, you'll start with a generous knob of butter, followed by lightly beaten eggs. Once in the pan, the eggs get just a slight stir before leaving the heat to meet a shower of Parmigiano-Reggiano cheese (or as we like to call it: parm).


  • 3 tablespoons unsalted butter, cubed, divided

  • 6 large eggs, beaten

  • .50 teaspoon kosher salt

  • 2 ounces Parmigiano-Reggiano cheese, grated (about ½ cup), divided

  • 1 tablespoon finely chopped fresh flat-leaf parsley


  1. Melt 1 tablespoon of butter in a large nonstick skillet over medium-low. Add eggs and cook, stirring eggs and shaking skillet often, until eggs form small curds and start to set, about 10 minutes. Remove from heat. Add salt, ⅓ cup of cheese, and remaining 2 tablespoons cubed butter; stir until cheese and butter are melted. Serve and top with remaining cheese. Sprinkle with parsley.

    Parm Scrambled Eggs
    Jennifer Causey
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