Preparation:

Beat eggs with salt and pepper just enough to blend yolks and whites. In an 8-inch skillet, melt butter and twirl to coat bottom of skillet; add eggs to hot butter and cook over moderately low heat, lifting eggs from bottom with a large spoon as they set.

When almost set, shut off heat, fold in cottage and cheddar cheese. Serve at once.

Servings: 8
Source:
Submitted by: Recipe Group Member
Date:

• 
• 
• 
• 

•