Crack eggs into a bowl. Then, add the salt and pepper. Whisk well.
Melt the butter in a non-stick or cast-iron skillet over medium-low to low heat.
Once melted, add the egg mixture. Allow to set for one to two minutes without touching it, or until the bottom of the eggs start to set. Be sure not to turn up the heat to hurry things along, or the bottom of the eggs will turn brown and be overcooked!
Stir ONE time. This is important! The less you stir, the fluffier they will be!
After another minute, stir ONE time again.
Sprinkle the cheese over the eggs, and do not touch for another minute.
Lower the heat if necessary, and flip the eggs over to ensure that they are evenly cooked. Cook for about another minute, or until done, and serve!
Notes
If doubling the recipe, the eggs will take longer to cook. Just keep stirring ONE time every minute until they are done.
If making fewer eggs, they will not take as long to cook.
Be sure to cook your scrambled eggs over medium-low to low heat. This allows for even cooking and prevents them from getting overcooked or browned too quickly on the outside while undercooked on the inside.
Use a non-stick skillet or well-seasoned cast-iron pan to prevent the eggs from sticking.
The trick to light and fluffy keto scrambled eggs is not stirring them too much! The LESS you stir, the fluffier they will be.
Pre-shredded cheese has a weird coating that makes it harder to melt. While I don't always do this, if you're looking for ultra meltiness, be sure to grate your own cheese.