In a small non-stick skillet cook the scallions in the butter over moderately low heat, stirring, until they are soft. In a bowl whisk together the eggs, the cream cheese, and salt and pepper to taste, pour the egg mixture into the skillet, and cook the mixture over moderate heat, stirring, for 3 to 4 minutes, or until it is cooked through. Serves 2. Gourmet May 1991
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|Serving Size: 1 Serving (2052g)|
|Recipe Makes: 1|
|Calories from Fat: 4313 (84%)|
|Amt Per Serving||% DV|
|Total Fat 479.2g||639 %|
|Saturated Fat 249.8g||1249 %|
|Monounsaturated Fat 134.2g|
|Polyunsanturated Fat 29.3g|
|Cholesterol 5411.1mg||1665 %|
|Sodium 4331mg||149 %|
|Potassium 2778mg||73 %|
|Total Carbohydrate 49.1g||14 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 47.5g|
|Protein 181.4g||259 %|
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Calories per serving: 5163
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