• 4 oz. cream cheese, softened
• 1/3 c. cream (opt.)
• dusting dill weed, parsley, or pepper
• 8 eggs
• 1/2 c. cold water
• 1 tsp. seasoned salt
• 2 tbsp. margarine or butter

Beat eggs together with cold water.  Add seasoned salt. Heat margarine or butter in skillet and pour egg mixture in.  Keep heat low.  Stir gently until eggs begin to firm-up.  Add softened cream cheese and cook until cheese is almost melted.  Remove from heat and pour in cream.  Stir gently. Serve immediately with a dusting of dill weed or minced parsley, or pepper, if desired.