Creamy Swiss Eggs

Source: She Knows Network

6 large eggs
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup diced Swiss cheese
1/4 cup heavy whipping cream
1/4 cup water
2 teaspoons fresh parsley, finely chopped
2 tablespoons unsalted butter

Beat eggs with salt, pepper, cream and parsley.

Melt the butter in a non-stick pan over medium (not high) heat.

Add eggs, followed by cheese. Cook until eggs are set, but not dry, scraping the cooked eggs from the edges of the pan back into the center until all are done.

Serves four.

Per serving: 2.0g carbohydrates; 0.0g fiber; 14.3g protein; 23.3g fat; 368 mg cholesterol; 434 mg sodium; 276 calories