Serves 3 to 4

1 large green onion, thinly sliced

1/2 tightly packed tablespoon curly parsley leaves, chopped

1/2 tightly packed tablespoon fresh basil, chopped

6 large eggs

2 tablespoons heavy cream

3 ounces cream cheese, cut into about 3/4-inch pieces

Salt and pepper as needed

2 tablespoons butter

1. In a medium bowl, use a fork to loosely combine the eggs and cream. Stir in cream cheese, onions and the herbs.  Add salt and pepper to taste.

2. In a large, heavy, non-stick skillet, melt the butter over medium heat. Add the eggs and stir with a spatula for a few seconds.

3. Lower heat to medium-low and keep stirring in a slow steady movement for 3 minutes, or until large curds form. Eggs can be served almost wet (moist yet approaching firm) or quite firm.  Be sure not to overcook.