Instructions

1. Whip eggs with a whisk, add salt and pepper.
2. Heat skillet with 1 tbsp. butter.
3. Saute rosemary in butter until tender. Keep on low heat to not burn the butter.
4. Add whisked eggs and keep stirring until eggs begin to take shape.
5. Add cubed cream cheese to almost done eggs and stir in. Cream cheese will melt in eggs. Serve with small tomatoes as garnish.