Well...this was SUPPOSED to be an omelet, however since I suck at making omelet's I changed the recipe (while in the process of cooking it) to scrambled eggs, something I happen to excel at. I read the directions very carefully and attempted to make it the right way, but I just new it was going to be a mess. It's fine. I'm perfectly happy with scrambled eggs...four of them may have been a bit much, but it's cool.
I've been putting cream cheese in my scrambled eggs for yeeeeeaaars. It's something my Mom does every now and again, so I picked it up from her. Usually when I do it though, it's to make a burrito. Scrambled eggs with cream cheese, salt and pepper rolled into a warm tortilla...good stuff.
The fresh chives really added a great flavor to these eggs, so if you have some leftover from another recipe and are looking for something to do with them, try this. They lazy part of my mind (which happens to be a very large part) is wondering how Onion and Chive cream cheese would taste. I imagine it would have just as much flavor, but with less work. Hmmm....gonna have to try that one of these days!
'Cream Cheese and Chive Scrambled Eggs'
Source: Adapted from
Taste of Home
2 tablespoons minced chives
2 tablespoons water
1/8 teaspoon salt
1/8 teaspoon pepper
2 ounces cream cheese, cubed
1. Over medium heat, heat a skillet sprayed with cooking spray (or melt butter in the pan...whichever you prefer).
2. Whisk the eggs, chives, water, salt and pepper. Add egg mixture to skillet.
3. As eggs begin to set, push cooked edges toward the center, letting uncooked portion flow underneath. Sprinkle the cream cheese over the eggs and continue to scramble until the cheese has melted and eggs have reached desired doneness.