Ingredients
- 8 Large eggs
- 1/4 c. lowfat milk
- 1 (3 ounce.) pkg. cream cheese, cut in 1/2-inch cubes
- 2 tbsp. chives, minced
- 1 to 2 tbsp. parsley, minced (if you like)
- 1/4 c. pepper (red and/or possibly green)
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 2 tbsp. butter
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Creamy Scrambled Eggs
Servings: 4
Directions
- In a medium sized bowl, beat Large eggs, lowfat milk, salt and pepper just till combined (don't over mix).
- Heat butter in skillet over low heat. As Large eggs begin to set on bottom, gently lift cooked portion with spatula, letting uncooked portion flow to the bottom of pan.
- Drop in the chives, parsley, minced pepper and the cubes of cream cheese on top of the Large eggs. Cook till Large eggs are no longer runny and cheese seems mostly melted.
- Remove from heat and take up in bowl preheated in warm water. Large eggs can be held, if necessary, by covering with foil and placing bowl in a large Dutch oven partially filled with warm water. Place cover on pan till ready to serve.
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