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Categories:
cream lemon zest eggs salt white pepper dried basil oregano rosemary Cheddar cheese Parmesan cheese butter tomato wedges
Viewed: 31 - Published at: 4 years agoIngredients
- 1-1/3 cups half-and-half cream
- 1 teaspoon grated lemon zest
- 16 large eggs, lightly beaten
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried rosemary, crushed
- 1/2 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup butter
- Tomato wedges, optional
Method
- In a large bowl, combine cream and lemon zest. Add eggs and seasonings; mix well. Stir in cheeses.
- In a large skillet, melt butter; pour in egg mixture. Cook and stir gently over medium heat until eggs are set, about 15 minutes. Garnish with tomato wedges if desired.
