French Scrambled Eggs

This is from the Schoolhouse Cookbook, 2001. They recommend pairing this with steamed asparagus.

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 1  dozen egg
• 1⁄4 cup milk
• 1  teaspoon salt
• 1⁄2 teaspoon white pepper
• 1⁄3 cup cream cheese
• 1 1⁄2 tablespoons  minced fresh parsley
• 1 1⁄2 tablespoons  minced fresh dill
• 2  tablespoons unsalted butter

Directions

1. Whisk eggs, milk, salt and pepper in 1 bowl.
2. Mash cream cheese, parsley and dill in another bowl.
3. Heat butter in a large skillet.
4. When melted, pour in eggs.
5. When eggs begin to thicken, add cream cheese mixture in several chunks until eggs are set and creamy.