Ingredients
Equipment
Method
- Crack 2 large eggs into a medium mixing bowl, add 2 teaspoons water and whisk well. Add 1 tablespoon cream cheese, using the whisk to break up the cheese into smaller (but still visible) pieces.
- Heat a large skillet over medium low heat and add ½ tablespoon butter. Once the butter starts to sizzle, pour in the eggs and use the back of a stainless steel or silicone spatula to turn over the egg mixture several times just until the eggs are cooked through.
- Serve immediately, add a pinch sea salt and a pinch freshly ground black pepper to taste, and garnish with fresh chives if desired.
Nutrition
Notes
Storage: This recipe is best when eaten immediately, but leftovers can be refrigerated for up to 1 day and reheated gently.
