Ingredients:
- 1/2 tbsp tightly packed curly fresh parsley leaves, chopped
- 1/2 tbsp tightly packed fresh basil or 1/2 tbsp tarragon leaf, chopped
- salt & freshly ground black pepper , as needed
Directions:
- Combine the chopped herbs. In a medium bowl use a fork to loosely combine the eggs and cream. Stir in cream cheese, the herbs, and a little salt and pepper. Eggs do not have to be completely uniform.
- In a 10-inch heavy non-stick skillet melt the butter over medium heat. Add the eggs and stir with a spatula for a few seconds.
- Lower heat to medium low and keep stirring, scraping up any egg sticking to the pan, for 3 minutes, or until large curds form. Eggs can be served almost wet, moist yet approaching firm (my preference), or quite firm.
- Serving suggestion: Serve hot, maybe with a salad of tart greens and orange sections for contrast.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 282.99 Kcal (1185 kJ) | ||
| Calories from fat | 230.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.67g | 39% | |
|---|---|---|---|
| Cholesterol | 335.73mg | 112% | |
| Sodium | 202.13mg | 8% | |
| Potassium | 167.2mg | 4% | |
| Total Carbs | 2.55g | 1% | |
| Sugars | 0.98g | 4% | |
| Dietary Fiber | 0.19g | 1% | |
| Protein | 11.8g | 24% | |
| Vitamin C | 1.3mg | 2% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.6mg | 9% | |
| Calcium | 80.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 227.85 Kcal (954 kJ) | ||
| Calories from fat | 185.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.66g | 39% | |
|---|---|---|---|
| Cholesterol | 270.31mg | 112% | |
| Sodium | 162.75mg | 8% | |
| Potassium | 134.62mg | 4% | |
| Total Carbs | 2.05g | 1% | |
| Sugars | 0.79g | 4% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 9.5g | 24% | |
| Vitamin C | 1mg | 2% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.3mg | 9% | |
| Calcium | 65.1mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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