Cheese Scrambled Eggs


  • 2 egg whites for each person
  • 1 T milk (1% or skim) for each person
  • 1 T of your favorite cheese for each person, chopped or grated into little pieces

Crack the eggs into a bowl. Fish out any pieces of shell that fall in the bowl. Stir in the milk, then whip with a fork or whisk until the mixture is light yellow.

Ask an adult to help you turn on the stove. Turn on the stove to medium heat and place the non-stick frying pan on the burner. Let it heat for just one minute then pour in the eggs. Let it cook without stirring for about two minutes. When the bottom of the egg starts to bubble up, begin to stir the eggs, stopping to let the cooking continue, then stirring again. Sprinkle the cheese over the eggs. Stir for another minute to melt the cheese, then transfer to a plate and enjoy! To make an omelet, don’t stir the eggs. When they are almost cooked, add the cheese and fold over to finish.

Serve with sautéed potatoes, zucchini and bell peppers.


Skills: cracking and whisking eggs, sprinkling, working safely at the stove

Equipment: non-stick frying pan

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