Herb Cream Cheese Scrambled Eggs

Herb Cream Cheese Scrambled Eggs Recipe


I would like to think that August is going to disappear into a happy blur of friends, and meals, and walks around San Francisco. We're smack in the middle of a parade of house guests, and it's pretty great. One of my best friends from high school visited first - all the way from Kennett Square, Pennsylvania. Then, a few days later, this amazing lady dropped into San Francisco to sell her beautiful letterpress stationary. I connected with Lynn a couple years back (through her site) - I loved her clean, understated designs, and I found her writing about her work (and adventures with this little guy) inspiring.

Herb Cream Cheese Scrambled Eggs

We did a bunch of stuff while she was here. And(!) her visit happened to coincide with the Alameda Flea market. So, we crossed the bridge (not long after sunrise) last Sunday morning, to beat the crowds. Conversations so early in the morning are always a bit hazy in my memory, but I know we talked about lots of things, including eggs. A subject, it turns out, we have similar opinions on. For example - poached eggs are good, but jiggly whites are just gross. Lynn mentioned she does a scramble where she adds a couple dollops of special, super-herby cream cheese to finish the eggs. Now, this was an idea that had never occurred to me. In fact, I can't actually remember the last time I bought cream cheese. They sounded incredible - the sort of thing I think of as simple-special - simple technique with a special twist. Lynn was a good sport, and let me shoot her while she showed me the ropes. Here's how you make them...

Herb Cream Cheese Scrambled Eggs

One thing before we get to the recipe - you're going have plenty of leftover cream cheese, and it'll last a good week or so in your refrigerator. Other ways you can use it - slathered on toast and crackers. Lynn suggested layering it throughout a breakfast strata, or adding dollops to the top of a frittata. You can toss some into a bowl of hot pasta along with some chopped spinach. Or top a bowl of roasted tomato soup with a dollop. Or smeared on one of these quesadillas? You get the idea - it's great on/in/over a whole host of things.

Thanks for being a most excellent houseguest Lynn - come back soon :)! xoxo

 
 
 
 

Herb Cream Cheese Scrambled Eggs

As far as cream cheese goes - we used Organic Valley cream cheese, but Lynn also mentioned Nancy's cream cheese is cultured, nice, and spreadable.

Also, feel free to play around with the herbs you use. Mainly, just keep in mind that you want tons of herbs and green onions in the cream cheese. Think herbs with cream cheese rather than cream cheese with herbs.

8 oz / 225 g cream cheese, room temperature
4 tablespoons chopped herbs - equal parts thyme, tarragon, oregano
6 green onions, with greens, chopped
1/3 cup (big handful) chopped chives
fine grain sea salt and freshly ground pepper
1 tablespoon unsalted butter
3 eggs, well whisked
plenty of toast, for serving

Place the cream cheese in a medium bowl, add the herbs and mash with a fork until the herbs are evenly distributed. Add the green onions, most of the chives, a generous pinch of salt, and mash until those are incorporated as well. Set aside.

Melt the butter in a skillet over medium-heat. Add the eggs and let them set a bit. Use a spatula to fold them over themselves, let them set a bit again, and repeat until they are nearly cooked to your liking. Remove from heat, add 2 dollops of the cream cheese (roughly a tablespoon each) to the skillet, count to ten, then stir a bit more to work the cream cheese into the eggs. Serve sprinkled with the remaining chives, salt and pepper to taste, and toast on the side.

Serves 2, feel free to scale up with more eggs if you have more people to feed.

Prep time: 5 min - Cook time: 5 min

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Your Comments


Amy
August 15, 2011

Looks great. I love what you call "simple-special", and I think it sums up a lot of what I've gotten out of your website and cookbooks.

I'd make this if only to have the excuse to spread the leftover herbed cream cheese on everything! :D Thanks for sharing this "simple-special" recipe!

 

DiggingDogFarm
August 15, 2011

Sure looks tasty!!!


~Martin

 

Natashia@foodonpaper
August 15, 2011

I really like this recipe! Every Saturday morning my other half and I eat eggs, and I'm always trying to find different ways of cooking them. I might have to give this one a go this weekend :)

 

sweet road
August 15, 2011

This looks like what I'll be having tomorrow morning... Delicious! I bought some goat's milk cream cheese and I've been looking for a good way to use it!

 

heather @ chiknpastry
August 15, 2011

i love houseguests, too! mine never cook though - they visit so i can! ha ha.

 

Joy
August 15, 2011

This sounds and looks just absolutely incredible! Looking forward to trying this out for breakfast.

 

Super yum! I would add some avocado, and jalapeno for extra indulgence. It's so nice to be surrounded by those you love!!!!!!!

 

Sounds wonderful! I have been eating scrambled eggs with Laughing Cow cheese wedges, but I was wondering if it would work with regular cream cheese to get that creaminess factor. Now I know. :) Yum!

 

Simple special is the perfect way to describe this dish :) I love herbed cream cheese and this scramble would taste delicious on crusty whole grain bread! Can't wait to try it for brunch this weekend.

 

kate
August 15, 2011

My old college roommate introduced me to the wonder of cream cheese in eggs.... and pretty much everything else for that matter. Such an odd yet fantastic combination!

 

la domestique
August 15, 2011

Oooh I've never thought of cream cheese either. I always use either sour cream or creme fraiche in eggs, but this recipe does look lovely. Thanks for sharing!

 

I'm gonna ask a slightly non-related question. What kind of skillet are you using for the eggs? Thanks :)

 

This sounds lovely! I am a big scrambled egg fan. Yum!

 

Kathryn
August 16, 2011

What a great way to make scrambled eggs, so creamy and delicious.

 

Gary
August 16, 2011

I hardly ever buy cream cheese either, but I'm putting it on my shopping list to try this. I've also got some herbs in the garden I can use.

Also love that you've mentioned ways to use up the leftovers :)

Thanks x

 

Having leftover cream cheese isn't really a "problem" :)

The eggs and herby cream cheese look wonderful!

 

Belinda @zomppa
August 16, 2011

Sounds like the perfect way to spend the summer. Beautiful eggs to celebrate good times with friends.

 

Jessica @ How Sweet
August 16, 2011

Trying these this morning. Just love the idea!

 

I've never had cream cheese mixed into eggs - but it sounds delicious... especially this gorgeous green herb-speckled cream cheese!

 

Simply Life
August 16, 2011

What a perfect meal!

 

Heaven on a plate. Thanks for sharing!!!

 

Alissa @ Not Just Apples
August 16, 2011

Delicious - perfect breakfast! Herbs make everything better :)

 

greenthyme
August 16, 2011

Great idea. Cream cheese is not something I typically buy...once in a while to add to desserts. I like the savory aspect of this and adding it to eggs sounds like it would make them creamy. Thanks for sharing.

 

Wow - looks and sounds delicious! Saved and trying it out asap... Thanks! xoxo from Trinidad

 

Heather (Heather's Dish)
August 16, 2011

i've always heard of adding cream cheese to eggs but haven't done it myself. I think that needs to change, don't you? :)

 

Nirvana
August 16, 2011

The perfect recipe for a lazy Sunday morning. By the way, I checked out Lynn's website and her work is amazing - so elegant and simple (kind of like this recipe) :)

 

Gretchen
August 16, 2011

I love the idea of herbed cream cheese--you're right, simple but special. I have all the herbs you listed planted in pots around my deck--this will be great!

 

Bev Weidner
August 16, 2011

Oh my heavens of the stars, YES. This is my kinda meal. Cheesy and eggy. All the way, baby.

 

Sandra
August 16, 2011

Oh dear me, that looks so delish!

 

This recipe is very good and creamy. Nice way to have eggs with a whole grain bread.

 

Laura
August 16, 2011

This sounds wonderful, I'm going to try it tonight!

As far as leftover cream cheese goes, I once found a recipe (I cannot remember where...was it here?) for baked gnocchi with cream cheese, tomato sauce and spinach. You just broil it in a casserole dish in the oven for a few minutes.

 

Ashley
August 16, 2011

Nancy's Cream Cheese is fabulous! I've never heard of a recipe like this, but eggs are one of my favorite foods and adding herbed cream cheese sounds too perfect. And leftover herbed cream cheese? Definitely not a problem!

 

lynn @ the actor's diet
August 16, 2011

yum! i always get a kick out of seeing my name on blogs i read, even if it's not me you're talking about!

 

Girl in the pink
August 16, 2011

Mmm Im bookmarking this to make for my husband this weekend... Or maybe I'll just make it now, for myself. ;)

 

debbie
August 16, 2011

these eggs could be a new sunday morning special! look so yummy can't wait for the weekend!

 

Zestful Lou
August 16, 2011

Absolutely delightful. I really love the simplicity of it. I'm a firm believer that eggs are great anytime of day and these sound like a perfect dinner.

And don't you just love house guests? I really, really do. It makes my house so much happier.

 

Looks fantastic, Heidi! I've done something similar with a tofu scramble and an herbed cream cheese mixture and it was amazing. Can't wait to try this one! :)

 

The Healthy Apple
August 16, 2011

Scrambled eggs have become my staple in the mornings....I've been eating them everyday and they're so delish. Great recipe, Heidi.
xo

 

Marq
August 16, 2011

I make breakfast most Sunday mornings. I cannot wait to try this. It sounds wonderful and easy.

 

Tori (@eat-tori)
August 16, 2011

Gorgeous. Some slow roasted tomatoes on the side and a big mug of tea and I'd be in heaven.

 

Anonymous
August 16, 2011

Yummy - Going to make these for sure !!

 

I love your term "simple-special." This is exactly what I look for in a dish -- doesn't have to be complicated to be delicious! I bet this tastes amazing.

 

Maia
August 16, 2011

My mom used to do this! Except it was herbed philidelphia cream cheese and she would smear it on the plate before putting the hot eggs on top, instead of mixing it in. It would get so gooey and melty. This looks like a great updated version of one of my childhood favorites!

 

charlotte
August 16, 2011

I make a similar "recipe" to this, except use mascarpone and herbs. decadent!

 

Heidi @ Food Doodles
August 16, 2011

Those look so good! I love the "simple-special" dishes or techniques, they always make the best food :D

 

Erika
August 16, 2011

Also Greek Yogurt is a great addition to eggs. It just makes them nice and fluffy!! I LOVE eggs!

 

heidi / foodiecrush
August 16, 2011

I have a version of this every morning with egg whites and a wedge of herb flavored Laughing Cow creamed cheese. Super easy and I can pop it into the microwave for breakfast on the go.

 

HC
August 16, 2011

We are definitely having this for dinner tonight!! Thanks for the recipe.

 

Melanie
August 16, 2011

Perfect timing for a great idea! I made this for lunch (had some herb and garlic cream cheese waiting to be used up!) and it was yummy.

 

Beverlyjane
August 16, 2011

Hi Heidi,
Thanks for sharing all your lovely friends and receipes with us. This is one I have been doing for years and I never thought to pass it on to anyone :-) I always love playing in the kitchen so this was an early on playtime. Have fun with it exactly as made only pour it over any type of noodles. Pretty and makes a great lunch with the leftovers.

 

Duff
August 16, 2011

Great idea. And, about cream cheese...try putting some outrageously good home-made chutney on, or in it...on a perfect cracker.....yum! There are some really good cream cheese makers-like Cowgirll and their Fromage Blanc.

 

Lissa
August 16, 2011

Always looking for new ways to mix up brekkie. This looks delicious and easy, thanks!!

 

Janete
August 16, 2011

holy yum ...
I would skip cream cheese and add ricotta ...

 

Beth Billups
August 16, 2011

pure yumminess... and i can only imagine herbed goat cheese being just as (or more ) delicious and savory : )

 

Karen
August 16, 2011

Love your site!
I have been using cream cheese and herbs in scrambled eggs for years and it raises them to the sublime. Even plain, the eggs have a smooth, creamy quality. Thanks for highlighting this gem of breakfast!!

 

Nannygoat
August 16, 2011

We grew up on chive-cream cheese eggs as our tradition made by my dad every Christmas morning (and some other choice days of the year)! So glad to see other people get to experience the happiness, too :) Thanks.

 

Rachel
August 16, 2011

Heidi: Do you think Neufchatel is truly a good substitute for cream cheese? Or is there something lost in the trade. I've been buying it for so long, I'm not sure how they really compare.

 

Maia
August 16, 2011

Sounds delicious! I concur - jiggly whites are disgusting. I always love coming across new recipes for eggs - they're my favorite for breakfast, but I tire of the same thing over and over. Thank you!

 

Patsy
August 16, 2011

The eggs look good, but WHERE did you get that gorgeous bread?

HS: One word: Tartine

 

Kasey
August 16, 2011

I have never tried adding cream cheese to my eggs, but I am sold Heidi. I feel like summer is fleeting, but at least the real San Francisco summer is just around the corner ;) xx

HS: Fingers crossed Kasey :) I think we peaked at 63F at my house today. Ready for some real summer.

 

Tom Coyle
August 16, 2011

Cream cheese and lox are another wonderful addition to scrambled eggs. Throw in some red onion for a little bite.

 

Bubby
August 16, 2011

Three eggs = 2 servings?? In my neck of the woods (WI) that equals 1 serving!!!! Can't wait to try this recipe.

 

Erica
August 16, 2011

Hi!
I just wanted to thank you for your amazing website! It has been such a great resource of great vegetarian recipes for my family. I made your Baked Farro Risotto for my family for dinner this evening and it was wonderful! My nine year old son gave it two thumbs up. It was our first experience with farro, and it was quite good. Thank you for introducing this new grain to our family. It is quite filling, and a great source of protein.

 

Vicki Bensinger
August 16, 2011

These sound wonderful. If all else fails, take the leftover cream cheese and stuff it or roll it up in chicken. Then roll in panko and bake. YUM!!

 

Amanda
August 16, 2011

Thanks for an idea that hadn't occurred to me before. I adore little, easy tips like this that lift an ordinary dish up to the next level.

 

Ooh heavens I need to get back on dairy when I read stuff like this!

 

Louise
August 16, 2011

Nice recipe! I came up with cream cheese scramble myself a few years ago. I just mix small pieces of low-fat neufchatel into beaten eggs with a little tap water and cook in a Sonoma-Williams frittata skillet. Another twist is to combine the cream cheese with my other favorite scrambled egg add-in: Cabot's seriously sharp cheddar.

 

Maggie at Eat Boutique
August 16, 2011

You did it again. These are perfect and easy. I've made the easy oat bread 4 times and now need to serve some thick slices aside these eggs. Thank you, Miss Heidi!

 

Robin
August 16, 2011

Our dad used to make scrambled eggs with cream cheese, sauteed onions, dill, and smoked salmon for us on Sunday mornings close to 50 years ago. He also made "black" eggs which had cream cheese and lots of dried oregano and sometimes tomato. I can't imagine life before cream cheese in eggs ! Now I make scrambled egg whites with light cream cheese, salsa, and fresh salad greens or baby spinach, all tossed and scrambled together-Yummy!

 

Ebeth
August 16, 2011

I worked at a restaurant and their two specialites were the cream cheese in omelets and avocado cream cheese sandwiches, both which flew out the door. really you do not have to take the extra step of mashing the cream cheese with the herbs...just toss in the herbs and green onion then plop in the cream cheese into the egg mixture. the herb cream cheese is great for hors with crackers or little rounds of baguette. I used that for catering a lot. it is also a good spread for cheese sandwiches layering multiple types of hard cheese like swiss or gouda and broiled. the same method works for soft goat cheese or combo cream cheese and goat cheese, which goat cheese haters adore.

 

TheUrbanMum
August 16, 2011

I DO NOT like jiggly egg whites either.
But this recipe looks fabulous. Love all the fresh herbs too.
Nice twist to an easy staple. x

 

Kate Abbott
August 17, 2011

I love eggs in all shape and form and this recipe of yours is another nice idea for scrambled eggs.

 

Nicole
August 17, 2011

Great recipe! Looks so delicious!

Kisses from Hong Kong,
Nicole

 

ivona poyntz
August 17, 2011

Tasted good. Then I did it with feta cheese: even better, as was saltier and had more of a kick to it

 

love cooking
August 17, 2011

Cream cheese is in my fridge now, and I always have eggs at home. What I need is herbs...Maybe some orange zest will do. :)

 

gail
August 17, 2011

Fat free cream cheese works well too..and then I have a bit less quilt.Robin,what your dad made with smoked salmon and dill and onions and cream cheese sounds wonderful..share that recipe with us!!!

 

Jen @ keepitsimplefoods
August 17, 2011

Simple goodness. Looks divine. I bet goat cheese would also work beautifully.

 

Wendy
August 17, 2011

Looks delicious and I even have all the ingredients! Thanks for this simple- special recipe!

 

I have never made scrambled eggs with cream cheese before! Sounds, and looks, delicious! Especially with all the fresh herbs. I have done something similar with both goat cheese and feta and they were both wonderful! Perfect use of all the extra herbs I have laying around this summer.

Thanks so much for sharing! The photos are beautiful.

 

Lucia
August 17, 2011

I hate jiggly whites. Soo gross. I love creamy cheeses. Soo good :-)

 

Deliciously Organic
August 17, 2011

I eat eggs every morning for breakfast and I cannot wait to try this recipe.

 

Carol
August 17, 2011

Goat cheese might be nice in place of cream cheese?

 

Katie
August 17, 2011

I love herbed cream cheese and always get it on my bagels out, but I've never thought to make it before (or realized quite how simple it was). Thanks for the idea!

 

monica
August 17, 2011

Excellent and easy. I used basil and hot fish peppers and served it over salad greens. Thanks!

 

Katie@Cozydelicious
August 17, 2011

My grandmother used to do this - cream cheese and chives in scrambled eggs. So creamy and good! I love it! Oh... and leftover cream cheese is wonderful on sandwiches!

 

Maria @ Orchard Bloom
August 17, 2011

Oh crap. this is my absolute fav combo of all time. I'm in trouble!

 

angela@spinachtiger
August 18, 2011

I still make the coconut cupcakes from your post at least once a month so I have plenty of cream cheese on hand. You can freeze cream cheese too. The idea of using the left over in tomato soup is a good one. But, today, we'll try this scrambled egg recipe.

 

Carol
August 18, 2011

I love your blog Heidi! I have been following your blog for at least a year now from Montana and loved it! I am actually now in the country of Lesotho Africa working for WFP as a Peace Corps Volunteer (don't worry we had to look it up too). I would love your input on healthy recipes using some of the staple foods here, would you please contact me? Also, this recipe looks fantastic, I wish we had cream cheese! I hope your new cookbook is a smash hit! Best!

 

Amanda
August 18, 2011

Though I've never added the fresh herbs in such a manner, my mother made scrambled eggs with cream cheese when we were children and it is still a breakfast favorite in my house! What beautiful photos, Heidi. Loving super natural every day. I did find a basil popcorn recipe that might compete with your lovely mustard popcorn recipe:-)

 

YUM! This is simplistic creativity at its best!

 

Glamorous Glutton
August 18, 2011

These eggs look delicious. I agree about the wiggly whites but there's nothing better than scrambled eggs as comfort food, but with cream cheese would be a whole new experience. GG

 

Not Yet A Mommy Blog
August 18, 2011

These look so great! Just when I thought scrambled eggs and toast couldn't get any better!

 

I love cream cheese in eggs. It hives it a little something special... Especially with chives and smoked salmon. All these herbs in there sound amazing!

 

Julianna Starr
August 18, 2011

*simple-special* love.

 

Jennifer Feeney
August 18, 2011

That stationary is beautiful!

I make homemade fromage blanc (go to cheesemaking.com for cultures and recipes). That would be great in these!

 

Hilary Myers
August 18, 2011

I'm from and live in Kennett Square! What a small world! And I'm traveling to SF this September to visit my aunt and uncle - can't wait! This looks like a quick, delicious recipe. I love reading your blog and your cookbooks! Thanks for the inspiration :)

HS: Hi Hilary! Keep an eye out for my friend Nikki :)

 

dania @ the cookery
August 18, 2011

Just reading it I can taste it's creaminess!
I make something very similar but use chevre, it's delicious.
thank you!

 

Megan Gordon
August 18, 2011

Looks wonderful...wow, do people ever have opinions about eggs, huh? I just started using a dollop of heavy cream in my scrambled eggs as my sister does. I always thought it seemed a little unnecessarily extravagant, but it's pretty fantastic. And my boyfriend now has me using heavy cream in my coffee. So Heidi, I"m going with cream cheese in my eggs now. Thank you for the inspiration!

 

art and lemons
August 19, 2011

I'm in complete agreement with you and Lynn on eggs, runny whites are out and poached eggs and this scramble are in. I rarely stock cream cheese in the fridge, but after reading this recipe, I'm adding it to my list.

 

CookiePie
August 19, 2011

Love this! I have a bunch of herbs and chives on my deck, always looking for fun, creative ways to use them. This looks so delicious! Thanks for sharing :)

 

josie
August 19, 2011

hi,
i found your site thanks to stumbleupon!!

those eggs look yummy, i will try them out.

josie

 

Rocky Mountain Woman
August 19, 2011

I think it would be worth it to make the eggs just to have the leftover cheese to put on pasta!

 

molly@mollysmenu
August 19, 2011

Boursin cheese is a great subsitute for making your own herb cream cheese, and it is equally as heavenly.

 

Dan Garrett
August 20, 2011

M-m-m-m sounds great! We do a scramble using Philly Cream Cheese Spread with veggies (or onion and chives), some chopped tomato -- salt and pepper -- sometimes adding herbs. Eggs cook most of the way then the cheese (couple of spoon fulls) and tomato & herbs.

 

What a delicious egg recipe! I love thyme with eggs. The rest sounds divine too.

 

Curt
August 21, 2011

I'm always looking for new ways to make scrambled eggs. This looks awesome!

 

M. @ V. Gourmet
August 21, 2011

My best friend's mom, who is Indian, used to make a similar dish with chives, green onions and freshly-ground toasted coriander seeds -- it was sublime. And the leftover cream cheese is perfect for a warm bagel sandwich the next day!

 

Karen
August 21, 2011

Thank you for sharing this recipe. It looks really awesome. I'm definitely going to try it out. Your pictures are also making me terribly hungry but I have to refrain from succumbing to temptation...for now... :)

 

Heather
August 22, 2011

WOW! I love cream cheese, even if dairy doesn't like me, I do enjoy it anyway. Thank you for sharing this delicious recipe! :)

 

Heather
August 22, 2011

Oh one more thing! I tried this with mashed potatoes the other night, creamy herb goodness! The best mashed potatoes ever :)

HS: Brill!

 

Heather
August 22, 2011

Thanks, you inspired my breakfast the other day! :) I used what herbs I had on hand in my container garden, along with a little container of Trader Joes Goat Cream Cheese that I happened to have.

 

Christina
August 22, 2011

I'm trying to stay away from cream cheese and this made it so much harder! This looks amazing! This might have to be my Sunday morning meal from now on :) I love adding cream to my eggs, it makes them so soft and creamy!

 

betty
August 22, 2011

this looks fantastic!

 

stampedconcrete
August 22, 2011

nice recipe .. sounds so delicious ..

 

Petitespoons
August 22, 2011

YUM Love eggs, will try asap!

http://petitespoons.blogspot.com/

 

Medha
August 22, 2011

Hi Heidi!
This seems like a very very delicious and mouth watering recipe! Anything tastes great with eggs i guess!

 

John Lewis Sale
August 23, 2011

It look just more than a scrambled egg perfect breakfast for couple on there honey moon

 

Looks like a great dish. Thanks for the fun & yummy recipe. Mike
http://www.howtomakeasmoothieathome.com/fruit-vegetable-morning-smoothie/

 

Adam
August 24, 2011

Oh man I can't wait to try this - looks amazing

 

Kyle
August 25, 2011

I made these for dinner this week along with an herloom tomato salad - so good! Thank you for inspiring such wonderful food!

 

Ellie
August 26, 2011

This sounds wonderful. Reminds me of an omelette I had in Toronto!! :)

 

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August 28, 2011

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Val
August 28, 2011

Such a simple twist to an everyday dish and yet it is so clear that this single addition makes a monumental difference, creating a newness out of the old. Love it!

 

Neil Butterfield
August 29, 2011

Sounds awesome, have you ever tried chili with scrambled eggs.

 

Tal
August 29, 2011

Great recipe. I actually never thought of adding cream cheese to my eggs

 

Nyssa
August 29, 2011

The cream cheese is such a good idea! I think that makes the recipe!

 

Daniel Chia
August 31, 2011

Wow that is one delicious delight! I will have to try making one on a weekend. Thanks

 

Loco Foodie
August 31, 2011

Oh my goodness! I'm crazy for scrambled eggs and this one looks delish, I might try this recipe too if you don't mind. You make great pictures by the way. :)

 

Foods to Slow Aging
September 1, 2011

It looks really great..I wonder if you could substitute the cream cheese for maybe Greek feta Cheese, would that work I wonder? Hmm, I'm going to give it a go!

 

Jessi White
September 4, 2011

Oh dear, farmer's market had zilch of the fresh herbs on the list.... same for the grocery store. What gives? I'm going to dare and try this with dried herbs and fresh green onion (no chives!) and let you know how it works out.

 

Katie
September 6, 2011

Man, when I read this recipe I could not wait to try it...it sounded soooo delicious. But after making it (I followed the instructions to the "T" and double checked after to make sure I didn't make a serious boo boo), my husband and I came to the determination that this was a bad recipe. I think it was a marvelous idea, sounded excellent, but I was majorly let down. First time ever from a recipe on this site which I deeply regard for fine cooking recipes. I think the only problem with it was the cold herbs and onions mixed into the cream cheese. I used all fresh ingredients from our garden but they were too crunchy in contrast to the eggs and cheese. I think I will make it again though, however I will sautee the herbs in a small amount of olive oil and then mix in with the cream cheese. I certainly thought the recipe had a lot of potential and as I said earlier, it sounded marvelous. Just my opinion, I'm sure there were many who completely enjoyed.

 

Buttoni
September 6, 2011

I just discovered how good this can be. But I take a short cut and add 1T. Boursin Garlic and Herb cheese, or their Shallot and Chive flavor. One of the few special cheeses I keep around for such sauces and purposes.

 

Debra
September 9, 2011

Thanks for this idea! Love eggs, but this combo was new to me. I tried it this morning with what I had on hand... basil, oregano, and lemon thyme, green onions and cream cheese thawed from the freezer, which was more grainy like ricotta. Even so I loved it! I've got house guests coming next week, and I'm going to do this garnished with your roasted cherry tomatoes (I'm totally addicted to those!) and a little bed of baby spinach. I hope they enjoy as much as I will!

 

Anna
September 12, 2011

Thanks for the recipe, Heidi! I made this dish shortly after reading the post. It was a nice twist on a traditional omlette -- fresh and simple. I used fat free cream cheese to lighten up a bit. Could basil replace one of the herbs? I used your suggested combination this time-- delish!

 

Kelsie
September 13, 2011

This looks wonderful! I've got to try this with some shredded zucchini and diced sweet onion.