01 -
Toss on your herbs and hit it with some salt and pepper. Quick serve—dig in while it’s hot.
02 -
Once eggs look shiny and just about done, take your skillet off the heat, toss in cheese, and let it melt from what’s left of the warmth.
03 -
With a spatula, start gently nudging the eggs from the edge in. Keep moving things around slowly so everything cooks evenly.
04 -
Pour the eggs over your veggies and protein. Slow things down to low heat and don’t touch them for half a minute.
05 -
Slide in your onions, peppers, and your bacon or ham if you’re using them—let them cook for a few minutes 'til they start to soften up.
06 -
Get your non-stick pan on medium flame. Add oil or butter so the whole surface is slick.
07 -
Crack eggs into a bowl, pour in milk or water, then whisk good until the yolks and whites look totally blended.