“This is from the Schoolhouse Cookbook, 2001. They recommend pairing this with steamed asparagus.”
READY IN:
25mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Whisk eggs, milk, salt and pepper in 1 bowl.
  2. Mash cream cheese, parsley and dill in another bowl.
  3. Heat butter in a large skillet.
  4. When melted, pour in eggs.
  5. When eggs begin to thicken, add cream cheese mixture in several chunks until eggs are set and creamy.

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