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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is from the Schoolhouse Cookbook, 2001. They recommend pairing this with steamed asparagus. Ingredients:
1 dozen egg |
1/4 cup milk |
1 teaspoon salt |
1/2 teaspoon white pepper |
1/3 cup cream cheese |
1 1/2 tablespoons minced fresh parsley |
1 1/2 tablespoons minced fresh dill |
2 tablespoons unsalted butter |
Directions:
1. Whisk eggs, milk, salt and pepper in 1 bowl.
2. Mash cream cheese, parsley and dill in another bowl.
3. Heat butter in a large skillet.
4. When melted, pour in eggs.
5. When eggs begin to thicken, add cream cheese mixture in several chunks until eggs are set and creamy.
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