Scrambled Eggs {recipe}

Scrambled Eggs

A classic American breakfast dish, scrambled eggs are also nutrient dense and provide a wide assortment of essential nutrients. Egg definitely top my “Food for Fertility” list! If you can find eggs from pastured chickens, the taste and texture not only can’t be beat, but the nutritional value is better as well, offering more omega 3 fats and vitamin D.

We often turn to eggs as they are also a wonderful source of protein, eating them for any meal of the day.

But eggs can also get kind of boring if you stick to the basic ‘salt and pepper’ seasonings. Being a food that takes on so much of the flavor of what you pair it with – there really is no reason to grow tired of them. Our basic recipe is tasty and has plenty of flavor, is easily dairy free (which is our current preference as we prefer the texture when made with broth or water) and quick to whip up, taking a mere few minutes at the stove.


Scrambled Eggs {recipe}
  • 4 eggs (preferably pastured)
  • 4 Tbsp milk, broth, or water
  • ½ tsp each of basil, oregano, and minced onion
  • ¼ tsp each of salt and black pepper
  • handful of shredded cheddar cheese – cottage cheese or parmesean cheese works wonderfully as well
  • Tbsp of butter for melting
  • optional: 2 additional egg yolks
Method of Preparation
  1. Crack the eggs into a medium sized bowl and add 4 Tbsp liquid. Use milk for creamier eggs (cream for rich and creamy!), or broth or water for fluffier eggs. (as the water steams during cooking it gives the eggs volume)
  2. Whisk all ingredients together all ingredients.
  3. Melt 1-2 Tbsp of butter or lard in a cast iron skillet over medium-low heat.
  4. Pour in the egg mixture and let sit until it starts to firm underneath, but not brown. Slowly pull solid egg mixture to the middle of the pan as it cooks.
  5. Once the egg is mostly cooked, chop up into bite size pieces.


Scrambled Eggs1

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About Donielle

Donielle is an amateur herbalist and natural momma to two littles (with another babe in heaven) after dealing with being less than fertile. She has a passion for nourishing nutrition, natural living, and spreading the word on how food truly affects our health.


  1. Sarah Bauer says:

    I’ve also thrown a soup ladle of chicken broth into my scrambled eggs and my kids just gobble them up! we were getting tired of the same old same old too and that helped a lot! Plus, we’re getting the extra nutrition and digestive helps of the chicken broth (and that’s something I need a lot of now).

    Anita Reply:

    @Sarah Bauer, Great recipe!
    Sarah, the chicken broth is fantastic idea, & I’m going to do that! Makes it a bit moister, too.

    donielle Reply:

    @Sarah Bauer, Broth is a fantastic idea!! And I know some families that are dairy free, so they’ll love that tip! Thanks for sharing.

  2. I do something similar, except I usually use garlic powder and cumin (I love the Mexican flavors), and I usually throw in whatever Omelette ingredients I feel like using – cheese, mushrooms, spinach, onions, tomatoes, etc. I can’t flip an omelette for the life of me, so I just scramble it all and call it a scramblette :)

    donielle Reply:

    @Beth, Scramblette – LOVE that! I got lazy one night for dinner and did that instead of omelets too. I’ll have to try the mexican flavors though – that sounds great! Thanks for the tip!

  3. Last week, I took spinach, diced potatoes (aka hashbrowns), and pastured bacon cut up, and fried them in bacon grease, and when they were almost done, I added creme fraiche and eggs. Hubby loved it! Even with the spinach! :)

    donielle Reply:

    @Audrey, I did that with sausage before too. I’ll have to remember the spinach next time though – that part I didn’t do!

  4. instead of chedar cheese you can put onion and mashroom it is vary nice

  5. So funny story.

    My husband makes awesome scrambled eggs. He doesn’t add anything, just the way he makes them is amazing. I asked him how he makes them so amazing, and he said he just cooked them. So one day I asked him to make scrambled eggs, and he came in and turned the burner on high. I said “WHAT ARE YOU DOING?!?!”

    Apparently he cooks his eggs on high or medium-high. Seems counter-intuitive, but that’s how he makes amazing eggs!

    donielle Reply:

    @Audrey, Huh. I’ll have to give that a try sometime. :-)

  6. I like egg crumbs!! lol. And I like to cook mine in bacon grease. :) Kids like it too. It’s been a couple months and we’re not sick of it yet!

  7. @Audrey, I did that with sausage before too. I’ll have to remember the spinach next time though – that part I didn’t do!