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Cream Cheese Scrambled Eggs

Weight Watchers: 5pp per serve
Servings: 4
Calories: 193kcal
Author: Karina - Cafe Delites


  • 1 teaspoons olive oil ( I love garlic olive oil)
  • 1 onion , diced
  • 2 ripe tomatoes , diced
  • 8 whole eggs (I used x-large eggs), whisked
  • 4 heaping tablespoons (100g | 3.5oz) low fat cream cheese
  • Salt and/or pepper to season


  • 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.
  • Lower heat and pour in the eggs. Cook stirring for 1 - 2 minutes, and spoon the cream cheese over the top.
  • Cook stirring again until the eggs are done to your liking and the cream cheese has mixed through the eggs.
  • Season with salt and/or pepper and sprinkle with (optional) freshly chopped parsley.
  • Serve with buttered toast or crackers


For creamier eggs, don't add salt into the raw egg mix before cooking! Season with salt and pepper once eggs are done before serving.


Calories: 193kcal | Carbohydrates: 6.2g | Protein: 15.5g | Fat: 11.2g | Fiber: 1.1g