Scrambled Eggs with Cheese

From 1912:

One-half pound of cheese grated or cut into small pieces, 8 eggs, 1 tablespoonful of chopped parsley, a pinch of nutmeg, ½ teaspoonful of salt.
Beat the eggs slightly, mix them with the other ingredients, and cook over a very slow fire, stirring constantly, so that the cheese may be melted by the time the eggs are cooked. In food value the dish is equal to nearly 2 pounds of average beef.