French Scrambled Eggs

1. 1

   In a large, deep bowl, lightly whisk eggs, milk, salt and pepper.

2. 2

   In another bowl, mash the cream cheese with parsley and dill until well blended.

3. 3

   In a large skillet (nonstick) heat butter until it's sizzling, but not brown.

4. 4

   Pour in egg mixture and over low heat, gently stir the eggs until they just begin to thicken.

5. 5

   Immediately add the herbed cream cheese in several chunks and stir constantly until the eggs are set and creamy. Serves 6.

* Per serving · 4 servings · Values may vary.

No additional tips available.