American•indulgent
Cream Cheese Scrambled Eggs
Cream Cheese Scrambled Eggs are a beautiful Sunday breakfast idea, with creamy and soft scrambled eggs all rolled into one delicious mouthful of epicness!
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 teaspoons olive oil (I love garlic olive oil)
- 1 medium onion (diced)
- 2 medium ripe tomatoes (diced)
- 8 extra large whole eggs (whisked)
- 3.5 oz low fat cream cheese
- 1 pinch salt and/or pepper (to season)
Instructions
- 1
Heat the oil in a medium sized pan over medium heat. Add the onion and tomatoes, and panfry until the onion is transparent and the tomato juice reduces down.
- 2
Lower heat and pour in the eggs. Cook stirring for 1 - 2 minutes, and spoon the cream cheese over the top.
- 3
Cook stirring again until the eggs are done to your liking and the cream cheese has mixed through the eggs.
- 4
Season with salt and/or pepper and sprinkle with (optional) freshly chopped parsley.
- 5
Serve with buttered toast or crackers