Eggs Scrambled With Parmesan and Rosemary

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Total Time
15 mins
15 mins

Marie Simmons

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  1. Whisk eggs and cheese in a bowl until blended.
  2. Melt butter in a nonstick skillet over medium heat.
  3. When the butter sizzles, decrease heat to low; add in egg mixture. all at once; cook, stirring gently, until soft-set but still creamy, about 2 minutes.
  4. Spoon the eggs onto the toast; sprinkle with the rosemary and a grinding of pepper; serve at once.
Most Helpful

5 5

I made this using my favourite scrambled eggs recipe Allrighty then Scrambled Eggs - Paula Deen cooked in the microwave and adding some trimmed rosemary from the garden, was a nice touch, thanks for posting!