• 8 eggs, lightly beaten
• 1/4 cup milk
• 1/4 lb. cream cheese, cut into bits
• 3 Tbs. unsalted butter

Combine eggs, milk and cream cheese in a bowl. Season with salt and pepper to taste and set aside. Melt butter in a nonstick skillet over medium low heat. Add eggs and cook slowly, stirring constantly with a wooden spoon until eggs are just set but still creamy. (Do not overcook.)

Per serving: calories 316, fat 27.8g, 79% calories from fat, cholesterol 431mg, protein 13.7g, carbohydrates 2.6g, fiber 0.0g, sugar 2.6g, sodium 203mg, diet points 9.1.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.0, Fruit: 0.0, Bread: 0.0, Lean meat: 1.9, Fat: 4.6, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wine is: Chenin Blanc.