- fluid ounces 1% milk
- fluid ounces ground black pepper
- fluid ounces ground nutmeg
- fluid ounces canola oil
- fluid ounces arugula, chopped
- fluid ounces reduced fat cheddar cheese, grated
Beat eggs, milk, black pepper, and nutmeg in a bowl, until well blended.
Heat oil in a skillet over medium-low heat until hot.
Pour in egg mixture.
As eggs begin to set, slowly pull spatula across the pan until big, soft lumps form. Mix in arugula.
Continue cooking by pulling, lifting, and folding eggs until no visible liquid remains.
Remove from heat, mix in cheese, and serve immediately.