Vegetable-Egg-Cheese Scramble - cooking recipe

Ingredients

8 eggs
1/2 c. milk
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
1/8 tsp. pepper
2 (3 oz.) pkg. chive cream cheese
3/4 c. mixed, cooked or canned vegetables
1/2 c. grated Swiss or Cheddar cheese
2 Tbsp. margarine or butter
1 Tbsp. chopped chives

Preparation

Beat the eggs lightly in a bowl, blending in the milk, salt, Worcestershire sauce and pepper.
Cut the cream cheese into small pieces and add to the mixture along with the vegetables and cheese.
Melt
the margarine in a skillet.
Pour in the egg mixture and cook over a low heat.
Gently lift eggs from the bottom occasionally to allow uncooked portion to flow underneath. Serve when firm but still moist. Garnish with the chives.
Serves 5 to 6 people.
This can also be cooked in an omelette pan.