A delightful twist on classic scrambled eggs, featuring a creamy texture and a burst of fresh herb flavor.
Heat the butter in a non-stick skillet over low heat until melted.
Using low heat prevents the butter from burning and ensures even cooking.
Add the scallions to the skillet and sauté until softened.
Stir occasionally to avoid browning the scallions too much.
In a mixing bowl, whisk together the eggs, cream cheese, salt, and pepper until smooth.
Ensure the cream cheese is softened for easier mixing.
Pour the egg mixture into the skillet with the scallions and cook, stirring gently, until the eggs are just set.
Stir gently to create soft curds and avoid overcooking.
Serve the scrambled eggs warm, garnished with additional herbs if desired.
Adding a sprinkle of fresh herbs enhances the presentation and flavor.
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