1/2 cup canola oil
2 eggs
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon salt
2 teaspoons paprika
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 teaspoon dried basil
1 pinch salt
1/4 teaspoon dried basil
1/4 teaspoon ground turmeric
1/4 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon garlic powder
1/4 teaspoon dried basil
1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
Heat oil in a large skillet over medium heat. Add eggs and onion, and cook, stirring constantly, until eggs are hard, 15 to 20 minutes.
Stir garlic and salt into eggs, stirring constantly. Mix in paprika and oregano; stir until well blended, about 10 minutes. Stir in basil, rosemary, sage, rosemary and oregano. Season with salt and basil. Add turmeric, garlic powder, cream cheese, mayonnaise and cornbread mix. Stir until all ingredients are well coated.
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