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Cream Cheese Scrambled Eggs
Weight Watchers: 5pp per serve
Karina - Cafe Delites
( I love garlic olive oil)
(I used x-large eggs), whisked
(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.