Cream Cheese Scrambled Eggs
Try this Cream Cheese Scrambled Eggs recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 onion, diced
- 2 ripe tomatoes diced
- 1 teaspoons olive oil ( i love garlic olive oil)
- 8 whole eggs (i used x-large eggs) whisked
- 4 heaping tablespoons (100g | 3.5oz) low fat cream cheese
- salt and/or pepper to season
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Heat the oil in a medium sized pan over medium heat. Add the onion and tomatoes, and panfry until the onion is transparent and the tomato juice reduces down.Lower heat and pour in the eggs. Cook stirring for 1 - 2 minutes, and spoon the cream cheese over the top.Cook stirring again until the eggs are done to your liking and the cream cheese has mixed through the eggs.Season with salt and/or pepper and sprinkle with (optional) freshly chopped parsley.Serve with buttered toast or crackers
