Creamy Scrambled Eggs


4 eggs
3 tbsp (45 mL) milk
Salt and pepper, to taste
1/4 cup (50 mL) light flavoured cream cheese*
1 tbsp (15 mL) chopped fresh parsley (optional)
Cooking spray


Spray non-stick skillet with cooking spray. Heat over medium heat. Whisk together eggs, milk, salt and pepper in bowl; pour into skillet. As mixture begins to set, gently move spatula across bottom and sides of skillet to form large, soft curds. Add flavoured cream cheese and cook until eggs are thickened and no visible liquid egg remains. Sprinkle with parsley, if using.

Flavoured cream cheese options: chive and onion, garden vegetable, herb and garlic, roasted red pepper, smoked salmon, spinach, sundried tomato and basil.

Tip: To substitute plain cream cheese for flavoured cream cheese, add 1/4 tsp (1 mL) of your favourite herb or spice (eg. dried basil, chili powder, cumin, dried oregano or thyme).

Makes 2 servings.

Preparation: 4 minutes
Cooking: 4 minutes

Nutrients per serving:

Calories: 210
Protein: 16 g
Carbohydrate: 5 g
Fat: 14 g
Fibre: 0 g
Sodium: 280 mg