4 large Egg-lands Best eggs
3 tbsp. cream cheese (cut in small cubes)
1 tbsp. Longmont Dairy milk
1 tbsp. Country Cream Butter, or ghee
½ cup spinach leaves, chopped or torn
1 tbsp. chives – minced
Heat skillet with butter or ghee. Whip eggs in a small bowl. Add milk and cream cheese cubes.
Pour mixture into medium-hot skillet. When eggs start to form, add the spinach leaves. Cook until the eggs are no longer runny and the spinach is soft. Serve and top with minced chives.