9 eggs
9 oz. grated cheddar
2 tbsp. butter
¾ cup raw milk
1 tsp. celery salt
Pepper
¼ tsp. paprika

In a medium bowl, beat the eggs until well beaten. Add the milk, celery salt, 2 shakes pepper and paprika to the eggs and mix well.

In a large double boiler, melt the butter and add the cheddar cheese to melt. When the cheese is melted add the egg mixture.  Stir constantly until all egg is cooked, scraping the sides of the pan frequently, and the mixture is light and fluffy and well blended.  Serve over brown rice, toast, in a pita or tortilla, or other grain.