In a skillet over low-medium heat, melt 2 tbsp of butter.

Once small bubbles start to form, beat 2 large eggs with a pinch of salt and pour into your buttered skillet.

Add-ins: At this point you can add anything additional your heart desires. Like, shredded cheese, spinach, cooked bacon, etc. the possibilities are endless!

Stir with a non-stick spatula until large curds start to form and the eggs are fully cooked about 2-3 minutes.

Tips: If you like larger curds use a large sweeping motion to stir while cooking, but if you like smaller curds, stir in a circular motion. Making smaller circles will help break up the curds while cooking. Don’t over cook your eggs! Egg is a protein and will continue to cook for a minute or two once plated, so remove from heat while the curds are still a bit loose.

Remove from heat while the curds are still loose and stir one last time before plating.

Top with fresh cracked pepper and serve immediately!