Parmesan Scrambled Eggs - cooking recipe

Ingredients

4 large eggs
1/4 cup grated parmesan cheese
2 tablespoons half-and-half
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon chives
1/8 teaspoon parsley
1/2 teaspoon I Can't Believe It's Not Butter(R) Spread
2 tablespoons Smart Balance butter spread
1/4 cup of shredded colby-monterey jack cheese

Preparation

Put Smart Balance in a small saute pan on medium heat to melt.
Put eggs, Parmesan, half-and-half, salt, pepper, chives, parsley and liquid butter into a blender (I use my magic bullet) or you can use a mixer, and mix shortly just until well blended (if you blend too long it will get foamy).
Pour mixture into your pan with the melted butter and start whisking with a rubber whisk. Whisk constantly or the eggs will start to stick to the pan and you will not get the same taste.
When the eggs are starting to get thicker add the shredded cheese and continue whisking until mixture is well cooked (you don't want them totally dry, just a bit moist).
Take out of pan and serve while still warm.