- 10 g mixed herbs
- 30 g Gruyère cheese
- 3 eggs
- flaky sea salt
- cutting board
- box grater
Thinly slice herbs. Grate cheese. Whisk eggs until the whites are completely combined. Season with a pinch of salt.
- nonstick pan
Melt butter in a nonstick pan over medium-low heat. Add eggs and half the herbs. Use a spatula or chopsticks to scramble the eggs, running them around the edge of the pan so they cook evenly. Stop scrambling when curds are visible but the mixture is still runny enough for the bottom to set.
- unsalted butter (for serving)
Scatter cheese over the eggs. If the mixture looks too runny, let sit for approx. 20 sec., then lift up the opposite edge with a spatula and roll it over slightly. Carefully transfer to a plate and garnish with more herbs, and butter, if desired. Enjoy!