Heat oil and butter in a skillet over medium-high heat.
Crack eggs in a small mixing bowl. Whisk them with a whisk or a fork until blended.
Pour eggs in the skillet when it is hot. Gently fold and push the eggs across the pan, forming large soft curds. Continue pulling and folding eggs until there is no visible liquid. Remove the pan from the heat source while the eggs are still glossy looking. You don't want to overcook the scrambled eggs, or you might end up with tough and rubbery eggs.
Serve while still warm. Season with salt, black pepper, cumin or paprika. Top with your favorie toppings.
Scrambled Eggs Recipe (Fluffy and Moist)
Amount Per Serving
Calories 182Calories from Fat 135
% Daily Value*
Saturated Fat 5g25%
Vitamin A 564IU11%
* Percent Daily Values are based on a 2000 calorie diet.