This delicious scrambled eggs recipe is made without milk and actually tastes better than the old fashioned way. As a bonus, this dish is low carb too.
Melt butter on the stovetop in a small pan set to low heat.
While the butter is softening, whip eggs in a small bowl until smooth.
Pour a drizzle of the melted butter into a large skillet.
Blend the remaining butter into the whipped eggs.
Pour egg mixture into the coated skillet set to medium-high heat.
As the eggs are cooking, use a wooden spatula to continually scrape along the bottom of the skillet.
Continue until all of the egg mixture is scrambled with a fluffy texture.
Serve immediately. Refrigerate leftovers once cooled.