Scrambled Eggs

Soft, cheesy scrambled eggs with Mama Nina Mix beaten right in. Five minutes.

You'll need: 10-inch nonstick skillet

Ingredients

• 4 large eggs
• 2 tbsp milk or half-and-half
• 2 tsp Mama Nina Mix
• 1 tbsp unsalted butter or ghee
• 1/4 cup shredded cheddar cheese
• Black pepper, to taste (optional)
• 1 tbsp chives or green onion, sliced (optional)
• Hot sauce, a few dashes, to serve (optional)

Method

1. Beat the eggs, milk and 2 tsp Mama Nina Mix in a bowl until no streaks of white are left. Tip: Beat for a full 30 seconds. Well-beaten eggs cook up fluffier.
2. Melt the butter in the skillet over medium-low heat.
3. Pour in the eggs. Wait about 20 seconds, until the edges just start to set.
4. Push the eggs slowly from the edge to the center with the spatula. Keep going, every few seconds.
5. When the eggs are soft and still a little shiny, about 2–3 minutes in, sprinkle the cheese over and take the pan off the heat. Fold once or twice, until it melts. Tip: They keep cooking in the hot pan. If they look done in the pan, they'll be dry on the plate.
6. Add pepper and chives if you like. Serve hot, with hot sauce on the side. Tip: Hot sauce is vinegar — that tang does the job salt usually does. It carries some sodium, so a few dashes, not a pour.

Good to know: Cheddar and hot sauce carry salt. A few dashes of hot sauce, not a pour.

Don't be salty.