Ingredients

• 4 large eggs
• 3 tablespoons half-and-half
• 1 pinch salt
• 1 tablespoon unsalted butter
• 2 tablespoons garlic and fine herbs spreadable cheese , such as Boursin®
• ground black pepper
• chopped fresh parsley or chives , for garnish

Instructions

1. 1 Whisk eggs, half-and-half, and a pinch of salt together in a small bowl.
2. 2 Melt butter in a medium nonstick pan over medium-low heat. When butter starts to bubble, pour in egg mixture. Using a silicone spatula, gently swirl the eggs around in circles from the outside in, without stopping, until you start to see small curds, about 20 to 30 seconds.
3. 3 Switch from making circles to making long sweeps across the pan until you see larger curds, about 20 seconds. When eggs are about 75% cooked, gently fold in crumbled cheese. The eggs now should be softly set and still a little runny in places.
4. 4 Remove the skillet from the heat, and set aside for about 20 to 35 seconds to allow the residual heat to finish cooking to your preferred consistency.
5. 5 Garnish with parsley or chives, and serve immediately.

Nutrition per serving