Creamy Herb Scrambled Eggs on Whole-Grain Toast

 

8 large eggs

½ tsp. salt

¼ tsp. pepper

2 tsp. olive oil

3 oz ⅓-less-fat cream cheese, cut into small pieces

1 T. chopped green onion

2 T. chopped fresh basil (or use 1 tsp. dried basil)

4 (1-oz) slices whole-grain sandwich bread, toasted

 

Whisk together eggs, salt, and pepper. Cook in hot oil in a large nonstick skillet over medium heat, without stirring, until eggs begin to set on bottom. Sprinkle with cream cheese, onion, and basil. Cook, stirring constantly, until eggs are thickened and set. Serve over toast.