Swedish Scrambled Eggs  Breakfast  422 reads

Swedish Scrambled Eggs

4 eggs
4 ounces cream cheese, cut into small chunks
1 tablespoon fresh dill, finely chopped (or can use 1 1/2 teaspoons dried dill)
1 dash garlic powder
salt and pepper

Whisk together the eggs until they are light yellow and frothy.

Add the chunks of cream cheese, the dill and the garlic powder to the eggs and stir to combine. Season with salt and pepper as desired.

Spray a medium-sized skillet with non-stick cooking spray, and heat over high heat until the fat begins to sizzle.

Pour the egg mixture into the pan and reduce heat slightly. Stir eggs gently to scramble until they reach the desired consistency.

Serve immediately.

serves 2

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