Eggs Scrambled With Parmesan And Rosemary - cooking recipe

Ingredients

4 -6 large eggs
1/2 cup chopped parmigiano-reggiano cheese (chopped into small pieces, not grated)
2 tablespoons unsalted butter
4 large slice crusty bread, toasted and buttered
1/2 teaspoon chopped fresh rosemary
fresh ground black pepper

Preparation

Whisk eggs and cheese in a bowl until blended.
Melt butter in a nonstick skillet over medium heat.
When the butter sizzles, decrease heat to low; add in egg mixture. all at once; cook, stirring gently, until soft-set but still creamy, about 2 minutes.
Spoon the eggs onto the toast; sprinkle with the rosemary and a grinding of pepper; serve at once.