Harshita Sinha
Eggs, shredded cheese (cheddar or your favorite), butter, salt, pepper, and milk or cream (optional).
Crack 3–4 eggs into a bowl. Add a splash of milk or cream, salt, and pepper. Whisk until fully blended.
Heat ghee in a pan.
Heat a nonstick pan over low heat and melt 1 tablespoon of butter.
Pour in the eggs. Stir gently and continuously over low heat for soft, creamy curds.
When eggs are mostly cooked but still a bit runny, fold in the shredded cheese.
Cook just until cheese is melted and eggs are creamy. Remove from heat immediately.
Serve hot with toast, avocado, or herbs. Comfort food at its finest!