I've been eating eggs every morning since I started the Jump Start MD diet one year ago. That's a lot of eggs in the past year to scramble, fry or hard boil. My favorite way to prepare them is scrambled with a little bit of cheese to make them salty and creamy.
I learned a little tip recently on how to make them lighter and fluffier and I just have to share it with you! Add a splash of water to the eggs. That's it! You won't believe how creamy and yummy they will be. Thanks to Marcella Valladolid from the show the The Kitchen for the tip. I haven't made the frittata from the show yet (which looks delish,) but my scrambled eggs are super tasty, and for that I thank you.
Creamy Cheesy Scrambled Eggs
splash of water
1 T Philadelphia Cream Cheese (regular, not light)
1 T Parmesan Cheese Blend
1 T butter
Salt and Pepper
Morton's Seasoning Salt
Heat small saute pan on med-high, add butter. While butter is melting whip two eggs in a small dish with a fork until scrambled. Add a splash of water to the eggs (about 1T.) Combine the water with the eggs until they are a bit frothy. Add eggs to pan. Season with salt and pepper. Add a small shake of seasoning salt. (Not too much or they will be too salty.) Turn heat down a little to med/med-high. Gently stir eggs in pan. Sprinkle in the Parmesan cheese when eggs are almost done, then add in cream cheese. YUM.
Post a Comment
Thanks for your feedback!