In a mixing bowl, crack the 4 large eggs and add a splash of milk. Season with kosher salt and freshly ground black pepper. Using a whisk or fork, beat the mixture until the yolks and whites are completely combined, and the mixture is slightly frothy.
Place a non-stick skillet over medium-low heat and add 1 tablespoon of unsalted butter. Allow the butter to melt completely, swirling the pan gently to coat the bottom.
Once the butter is melted and bubbling, pour the egg mixture into the skillet. Let it sit undisturbed for a few moments to allow it to begin to set.
Using a spatula, gently stir the eggs, pushing them from the edges of the skillet toward the center. Continue to stir occasionally, allowing the uncooked eggs to flow to the edges.
When the eggs are still slightly runny but close to your desired doneness, sprinkle in the 1/4 cup of shredded cheddar cheese. Gently fold the cheese into the eggs, allowing it to melt and incorporate into the mixture.
Once the eggs are creamy and just set, remove the skillet from the heat. Remember that the residual heat will continue to cook the eggs slightly, so it’s important not to overcook them.
Transfer the cheesy scrambled eggs to a plate, and garnish with freshly chopped parsley. Serve immediately with your favorite toast or breakfast sides for a complete meal.
