As a child I grew up on a farm where eggs and herbs were plentiful in summer. My mother made these eggs and I've made them for my own family. Just add toast!—Patricia Nieh, Portola Valley, California
Herb & Cheese Scrambled Eggs
Herb & Cheese Scrambled Eggs
Prep Time
10 min
Cook Time
5 min
Yield
4 servings
Ingredients
- 8 large eggs
- 1/2 cup 2% milk or half-and-half cream
- 4 ounces cream cheese, softened
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced chives
- 1/2 teaspoon minced fresh thyme
- 1/8 to 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1 tablespoon butter
- Additional minced fresh herbs
Directions
- Whisk together the first eight ingredients. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Sprinkle with additional minced herbs.
Nutrition Facts
1 serving: 284 calories, 23g fat (11g saturated fat), 411mg cholesterol, 343mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 15g protein.
