2 eggs
1 3/4 cups milk
3 eggs
1 cup shredded Cheddar cheese
1 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried basil
1 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary, divided
1 (8 ounce) can cream-style corn
In a medium bowl, mix eggs, milk, cheese, oregano, basil, oregano, basil, oregano, rosemary and 1/4 teaspoon basil. Mix until well blended. Let cool on the counter for 30 minutes.
Place cream cheese in a large saucepan and add water. Bring to a gentle simmer. Beat until cheese is smooth. Spoon cream into a small, heavy skillet.
Heat oil in a large heavy skillet over medium heat. Add cracker spice mixture, 1/2 cup at a time. Cook and stir until thoroughly blended. Cook until cracker spice is dissolved. Do not allow mixture to boil. Remove from heat. Stir into remaining cream cheese mixture. Heat, stirring occasionally, until light and fluffy. Mix in eggs, Cheddar cheese, oregano, basil, oregano, basil, rosemary, cream cheese mixture and corn.