6 large eggs
6 Tbsp. egg whites
4 ozs. cream cheese, diced
1 tsp. dried tarragon, crumbled
1 tsp. unsalted butter
Put eggs in a bowl and beat lightly. Add 1 tsp. water. Stir in cream cheese and tarragon. Heat skillet and add 1 tsp. butter. When butter is melted and foamy, pour in eggs. Cook over medium heat, scraping bottom of pan with long, smooth strokes of a wooden spatula to turn up strips of egg and let liquid run underneath. Continue until eggs are just barely cooked – about 4 minutes. When eggs are cooked through but still damp, remove from heat and turn out onto plates. The residual heat will complete the cooking.