Scrambled Egg, with Parmigiano Reggiano Cheese

Simple and quick to prepare scrambled egg with Parmigiano Reggiano cheese and diced spring onion.

The spring onion (one) was chopped up and fried in some hot sunflower oil in an omelette pan, until the onion began to brown.  Then about 100ml of whole milk was added to the pan, along with a pinch of salt.

I cracked two medium eggs into the pan (the eggs were not beaten together first), broke the yolks, and stirred thoroughly for a minute or so. The heat was turned down low, and the mixture was allowed to bubble for a minute and a half before being stirred again.

I cut about 75g of the cheese into thin rectangles, and distributed them evenly across the eggs. Stir together until the cheese has largely melted.

When the scramble has achieved the right consistency, with the milk absorbed and just a little water remaining in the pan, serve with some coarse grain mustard, and dress the dish in a little black pepper.