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.
- 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
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.
Per serving: Calories: 240; Fat: 17.7g; Saturated Fat: 8.2g; Cholesterol: 455mg; Protein: 16g; Fiber: 0.8g; Sodium: 421mg; Calcium: 149mg.