Ingredients:
- 1/4 cup half-and-half cream
- 8 large eggs
- 1 cup shredded Jarlsberg cheese
- 2 Tbsp. grated Parmesan cheese
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 2 green onions, chopped
Directions:
- Preheat oven to 400 F.
- Pour cream into a greased cast-iron or other ovenproof skillet. Gently break one egg into a small bowl; slip into skillet. Repeat with remaining eggs. Sprinkle with cheeses, salt and pepper.
- Bake until egg whites are completely set and yolks begin to thicken but are not hard, 10 to12 minutes.
- Top with green onions and serve immediately.
