Scrambled Eggs and Cheese


  • 2 large eggs, 4 egg whites, or Egg Beaters
  • 2 tablespoons skim milk 
  • 1/8 teaspoon cayenne pepper 
  • 1/4 teaspoon salt 
  • 1 scallion, thinly sliced 
  • 2 tablespoons shredded cheddar cheese 
  • 1 grape or cherry tomato, quartered lengthwise


  1. In a large (10-ounce) microwave-safe custard cup or ramekin, combine eggs, milk, cayenne pepper, and salt. Stir in scallion.
  2. Microwave (uncovered) on high for 45 seconds; stir with a fork. Continue cooking until eggs are almost set, about 45 seconds more. Remove from microwave.
  3. With a clean fork, stir in shredded cheddar cheese; cover with a paper (or clean kitchen) towel. Let stand until cheese has melted and eggs are set, about 1 minute. Top with grape or cherry tomato, and serve immediately.
Scrambled Eggs and Cheese