• 12 ounces cream cheese
• 3/4 cup half and and half
• 3 tablespoons melted butter
• 12 eggs, lightly beaten
• 1 1/2 tablespoons chopped fresh parsley
• 1 1/2 ounces sherry
•   salt and pepper to taste

Soften cream cheese in a 4 cup glass measuring cup in microwave.  Add half and half and blend.  Microwave again so mixture is warm.  Pour melted butter in 3-quart glass baking dish which has been sprayed with non-stick pan coating.  Add eggs, cream cheese mixture, parsley and sherry.  Bake 20 minutes at 350 degrees, stirring every 5 minutes to scramble until eggs are just beginning to set.