In small bowl, stir together eggs and cheese. Don't over beat (no air bubbles). Melt butter in a saute pan, swirling to lightly coat the surface. Add egg mixture and use a flat nylon whisk to stir constantly (the sides too), completely melting the cheese yet cooking only until eggs thicken and collect in center of pan, about 2 or 3 minutes. If you do this right, the eggs will become a miracle of texture--dense and rich yet creamy and fluffy. Immediately remove from heat, sprinkle with a pinch of Piment d' Espelette, and transfer to serving plates.