- 1 1/3 cups light cream
- 1 teaspoon grated lemon peel
- 16 eggs, lightly beaten
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon crushed dried rosemary
- 1/2 cup shredded Cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup butter or margarine
- Tomato Wedges
- In a large bowl, combine cream and lemon peel. Add eggs and seasonings; mix well. Stir in cheeses. In a large skillet, melt butter; pour in egg mixture. Cook and stir gently over medium heat until eggs are set, about 15 minutes. Garnish with tomato wedges if desired.