Scrambled Egg Omelet
Chef John’s easy cooking technique proves that you don’t have to choose between a tender omelet or scrambled eggs for breakfast.
Combine eggs salt cayenne parsley marjoram thyme and white Cheddar cheese in a small bowl and beat with a fork until combined.
Heat oil in a small nonstick pan over medium heat.
Pour the egg mixture into the hot pan and use a rubber spatula to begin scrambling the eggs moving constantly and scraping the sides of the pan as needed.
Reduce heat to low when eggs start to come together.
Continue cooking stirring slowly but constantly until you have achieved very wet soft scrambled eggs.
Turn off the heat.