Ingredients
Equipment
Method
- Crack the eggs into a medium mixing bowl and add the water and whisk well. Add the cream cheese use the whisk to break up the cheese into smaller (but still visible) pieces.2 large eggs, 2 teaspoons water, 1 tablespoon cream cheese
- Heat a large skillet over medium low heat and add the 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.½ tablespoon butter
- Serve immediately, add a little salt and pepper to taste and garnish with fresh chives if desired.sea salt, freshly ground black pepper, chopped fresh chives
Nutrition
Notes
Storage: This recipe is best when eaten immediately, but leftovers can be refrigerated for up to 1 day and reheated gently.
