In a medium-sized bowl, crack the eggs and add the sat. Whisk completely together into a yellow mixture that is slightly bubbly on top.
In a 9-inch pan, over medium heat, melt the butter until it is slightly turning brown and has no more bubbles on top.
Add the eggs to the preheated pan.
You will see the eggs start to set. Use a spatula to move the set eggs inward to the center of the pan so the uncooked, still-liquid eggs will move to the uncovered part of the pan.
Keep going until the eggs are almost set, about 3-4 minutes.
Add the filling, in this case, we are using cheese and bacon bits to one-half of the eggs.
Using a spatula, flip the unfilled half over the filled half.
Cover and let it cook for an additional 1-2 minutes.
Serve.
Notes
We used a well-seasoned cast iron pan for this recipe, but if you do not have one be sure to use a nonstick skillet.These can be stored in an airtight container for up to 3 days. Rewarm in the microwave for 1-2 minutes.These can be made spicy with red pepper or chili powder too.