6 eggs
1 cup thinly sliced shallots
1 ounce diced cream cheese
2 tablespoons salted butter
½ teaspoon salt
⅛ teaspoon black pepper


Melt butter in a non-stick skillet over medium low heat. Add shallots and sauté until golden brown, about 15 minutes, stirring frequently. Be careful not to let shallots burn.

In a large bowl, whisk eggs with salt and pepper until incorporated. Whisk in diced cream cheese. Add eggs to skillet with shallots and cook over medium heat, stirring constantly with a spatula until eggs set about 3-4 minutes. Eggs should be moist and creamy.

Serve immediately.


2 servings