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Ingredients
- 3 eggs, room temperature
- Pinch kosher salt
- ¼ cup Mexican blend shredded cheese
- ½ tsp. white pepper
- 2 tsp. dried thyme leaves
- 1 tbs. butter
Directions
- Combine eggs, salt, cheese, white pepper and thyme in a bowl with a fork.
- Melt butter in a nonstick 10-inch sauté pan over medium heat.
- Stir with heatproof spatula.
- Scrape sides, stir again, and leave alone for 10 seconds.
- Scrape sides occasionally until eggs are cooked through
- . Serve folded in thirds with chives and butter on top.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 177g | |
| Calories 404 | |
| Calories from Fat 297 | 74% |
| Total Fat 33.29g | 42% |
| Saturated Fat 16.82g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 617mg | 206% |
| Sodium 597mg | 25% |
| Potassium 235mg | 7% |
| Total Carbs 3.53g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.54g | 1% |
| Protein 23.7g | 38% |
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Comments
December 6, 2011This looks awesome Kyle! Thanks for sharing this with us. I've saved it to the Try Soon folder in my recipe box and will let you know how it is!
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