Makes 4 servings
Serve these
easy eggs with rye toast and seasonal fresh fruit or inside warm flour
tortillas. Top the eggs with salsa verde from the jar for zesty twist.
Ingredients
- 8
large eggs
- 1/4
cup reduced-fat (2%) milk
- 1/2
teaspoon kosher salt
- 1/2
teaspoon pepper
- 1
tablespoon butter
- 1/3
cup (1/3-less-fat) cream cheese, cut into cubes
- ¼
cup grated Asiago or Parmesan cheese
Instructions
Whisk
together first four ingredients.?
Melt
butter in a large nonstick skillet over medium heat; add egg ?mixture, and
cook, without stirring, until eggs begin to set on bottom. Sprinkle cream
cheese cubes and Asiago cheese evenly over egg mixture; draw a spatula across
bottom of skillet to form large curds. Cook until eggs are thickened but still
moist.
Nutrition
Per serving: Calories: 240; Fat:
17.7g; Saturated Fat: 8.2g; Cholesterol: 455mg; Protein: 16g; Fiber: 0.8g;
Sodium: 421mg; Calcium: 149mg.
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