Food Recipes Parmigiano-Reggiano Scrambled Eggs 5.0 (1) 1 Review Honestly, this might be the only way to make cheesy scrambled eggs. By Marianne Williams Marianne Williams Marianne has been writing and testing recipes in the test kitchens for Dotdash Meredith since 2016. She studied at the International Culinary Center, in New York, and the International School of Italian Cuisine, in Italy, under highly esteemed chefs and graduated in 2015. Real Simple's Editorial Guidelines Updated on August 24, 2022 Print Share Share Tweet Pin Email Hands On Time: 15 mins Total Time: 15 mins Servings: 2 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). Ingredients 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 Directions 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. Jennifer Causey Print