8 large eggs
1/2 cup water
Salt and pepper to taste
enough butter, margarine, or bacon grease to cover the bottom and sides of a Teflon skillet
4 teaspoons cream cheese
1/2 cup shredded sharp cheddar cheese
In large mixing bowl, beat eggs, water, salt and pepper with whisk until well mixed. Heat skillet to medium high. Add butter/margarine or bacon grease, using a basting brush to completely cover pan. Butter should be bubbling before adding egg mixture. Add egg mixture, cream cheese and 1/4 cup of cheddar cheese. Reserve remaining cheese for topping. With a heat resistant spatula, gently, but constantly lift eggs from sides and bottom. Do not overcook. Eggs should be thickened but still moist. Remove from skillet to plates immediately and top with remaining cheddar. Garnish with fresh herbs...sprigs of dill, basil, parsley, fennel, or choice. A cherry tomato slice or slice of red apple adds nice additional color. Serves 4.
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