Cheesy Herbed Eggs

1 1/3 cups light cream
1 teaspoon grated lemon peel
16 eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon crushed dried rosemary
1/2 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/4 cup butter or margarine
tomato wedges, optional

In a large bowl, combine cream and lemon peel. Add eggs and seasonings, mixing well. Stir in cheeses.

Cook and stir gently over medium heat until eggs are set, about 15 minutes.

Garnish with tomato wedges, if desired.

Yield: 6-8 servings.