1 doz. eggs
1/4 c. milk
1 tsp. salt
1/2 tsp. white pepper
1/3 c. cream cheese, softened
1 1/2 tbsp. fresh parsley
1 1/2 tbsp. fresh dill
2 tbsp. unsalted butter

In a large, deep bowl, lightly whisk eggs, milk, salt and pepper. In another bowl, mash the cream cheese with parsley and dill until well blended. In a large skillet (nonstick) heat butter until it's sizzling, but not brown. Pour in egg mixture and over low heat, gently stir the eggs until they just begin to thicken. Immediately add the herbed cream cheese in several chunks and stir constantly until the eggs are set and creamy.

Serves 6.