Cream cheese is a lovely spread that comes with calcium and protein. We love the idea of adding cream cheese to our scrambled eggs for added flavor. The cream cheese is enough to make your usual scrambled eggs more exciting but the basil is what really makes the recipe shine; use it if you have on hand. Adapted from My Recipes
4 large eggs
2 tablespoons milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 tablespoon butter
1/2 (3-ounce) package cream cheese, cut into cubes
1/4 cup chopped fresh basil (optional)
Garnish: fresh basil sprigs
Whisk together first 4 ingredients.
Melt butter in a large nonstick skillet over medium heat; add egg mixture, and cook, without stirring, until eggs begin to set on bottom. Sprinkle cream cheese cubes evenly over egg mixture; draw a spatula across bottom of skillet to form large curds.
Cook until eggs are thickened but still moist. (Do not stir constantly.) Remove from heat. Stir in chopped basil before serving, if desired, and garnish, if desired.