Creamy Scrambled Eggs Recipe

1. 1

   In a medium sized bowl, beat Large eggs, lowfat milk, salt and pepper just till combined (don't over mix).

2. 2

   Heat butter in skillet over low heat.

3. 3

   As Large eggs begin to set on bottom, gently lift cooked portion with spatula, letting uncooked portion flow to the bottom of pan.

4. 4

   Drop in the chives, parsley, minced pepper and the cubes of cream cheese on top of the Large eggs.

5. 5

   Cook till Large eggs are no longer runny and cheese seems mostly melted.

6. 6

   Remove from heat and take up in bowl preheated in warm water.

7. 7

   Large eggs can be held, if necessary, by covering with foil and placing bowl in a large Dutch oven partially filled with warm water.

8. 8

   Place cover on pan till ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.