· 12 eggs
· 1 C. light cream or half−and−half
· 6 oz. cream cheese, cubed
· 3/4 tsp. salt
· 1/4 tsp. ground black pepper
· 1/4 C. plus 2 T. butter or margarine
Combine first 5 ingredients in container of electric blender; cover and blend at
medium speed until frothy (about 10 seconds).
Melt butter in a large heavy skillet over medium heat; add egg mixture. Cook over
low heat until eggs are partially set, lifting edges gently to allow uncooked eggs to
flow underneath. Cook until eggs are set but still moist (9 to 12 minutes). Yields 8
servings.
