2 teaspoons butter (or to taste, can omit and use vegetable spray, the butter is better)
four large eggs
two tablespoons milk (low overweight milk is all right to make use of)
1/8 teaspoon baking powder (don't be shy to add in even 1/4 teaspoon)
1/4-1/2 teaspoon salt (or to taste)
fresh coarse ground black pepper
1/2 cup grated low-fat cheddar cheese (optional)
Method:
1. In a bowl whisk the eggs vigorously with milk, baking powder, salt and black pepper until very well combined; let stand at room temperature for 5-7 minutes.
2. Heat butter until sizzling over medium-high heat in a large skillet (or spray the skillet with vegetable spray).
3. Whisk eggs again briefly then mix in the cheese (if using).
4. Pour in to the hot skillet, stirring constantly with a tiny heat-proof spatula until they have reached desired consistency (DO not overcook the eggs, they will cook more when removed to a plate!).
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