Fresh Herb and Cream Cheese Scramble Recipe
- 10 large eggs
- 1/4 cup milk (not nonfat)
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter (1/4 stick)
- 2 ounces cream cheese, cut into small pieces
- 1/4 cup coarsely chopped fresh herbs, such as dill, chives, parsley, chervil, or a combination
- Place the eggs, milk, salt, and pepper in a large bowl and whisk until the eggs are broken up and the mixture is thoroughly combined; set aside.
- Melt the butter in a large nonstick frying pan over medium-low heat until foaming.
- Pour in the egg mixture.
- Let sit undisturbed until the eggs just start to set around the edges, about 1 to 2 minutes.
- Using a rubber spatula, push the eggs from the edges into the center.
- Scatter the cream cheese pieces over the eggs and gently stir to combine.
- Let sit again until the edges start to set, then spread back into an even layer.
- Repeat, pushing the eggs from the edges into the center every 30 seconds, until the eggs are almost set and the cheese is melted and combined, for a total cooking time of about 4 to 5 minutes.
- (The top of the eggs should still be slightly wet.)
- Remove the pan from the heat.
- Sprinkle in the herbs and gently stir to combine.
- Serve immediately.
eggs, milk, kosher salt, freshly ground black pepper, unsalted butter, cream cheese, fresh herbs
Taken from www.chowhound.com/recipes/fresh-herb-and-cream-cheese-scramble-30808 (may not work)