Vegetable-Egg-Cheese Scramble

• 8 eggs
• 1/2 c. milk
• 1/2 tsp. salt
• 1/2 tsp. Worcestershire sauce
• 1/8 tsp. pepper
• 2 (3 oz.) pkg. chive cream cheese
• 3/4 c. mixed, cooked or canned vegetables
• 1/2 c. grated Swiss or Cheddar cheese
• 2 Tbsp. margarine or butter
• 1 Tbsp. chopped chives

1. Beat the eggs lightly in a bowl, blending in the milk, salt, Worcestershire sauce and pepper.
2. Cut the cream cheese into small pieces and add to the mixture along with the vegetables and cheese.
3. Melt
4. the margarine in a skillet.
5. Pour in the egg mixture and cook over a low heat.
6. Gently lift eggs from the bottom occasionally to allow uncooked portion to flow underneath. Serve when firm but still moist. Garnish with the chives.
7. Serves 5 to 6 people.
8. This can also be cooked in an omelette pan.

eggs, milk, salt, worcestershire sauce, pepper, chive cream cheese, mixed, swiss, margarine, chives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1004781 (may not work)