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    Eggs & Dairy: Cheesy Herbed Eggs


    Source of Recipe


    Ruth Sayles

    List of Ingredients




    1 1/3 cups light cream
    1 teaspoon grated lemon peel
    16 eggs, lightly beaten
    1 teaspoon salt
    1/2 teaspoon white pepper
    1/4 teaspoon dried basil
    1/4 teaspoon dried oregano
    1/4 teaspoon crushed dried rosemary
    1/2 cup shredded cheddar cheese
    1/2 cup grated Parmesan cheese
    1/4 cup butter or margarine
    tomato wedges, optional

    Recipe



    In a large bowl, combine cream and lemon peel. Add eggs and seasonings, mixing well. Stir in cheeses. Cook and stir gently over medium heat until eggs are set, about 15 minutes. Garnish with tomato wedges, if desired. Yield: 6-8 servings.

 

 

 

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