Break eggs, one at a time, into a cup; then turn each into a medium bowl before adding the next.
Add salt, pepper, and cheese, then beat with a fork just enough to blend.
Melt butter in an 8-inch skillet, tilting it so bottom and sides are covered.
When butter is hot, pour in egg mixture.
Cook over low heat, scraping gently as eggs set, so they will cook uniformly.
Cook until done, but still moist eggs will continue to cook in the hot pan on the way to the plate.