Scrambled Eggs with Tomato and Dill

Scrambled Eggs with Tomato and Dill are an easy  to cook up savory breakfast that is a tasty change from  the ordinary breakfast fry.
Scrambled Eggs with Tomato and Dill

Scrambled Eggs with Tomato and Dill

By  Sue Lau | Palatable Pastime

Scrambled Eggs with Tomato and Dill is my recipe  of the day.

Scrambled Eggs with Tomato and Dill

Summer is my favorite time of year, food wise. I’m not sure what I love most- farm fresh produce or the scent of herbs straight from the garden. But in any case, warm weather means outdoors, so I want my meals to be easy and quick, so I can open that door and get out there in the sunshine. These eggs let me do just that- they put together in just a few minutes, cook in a flash, and have a wonderful 1-pan-cleanup.

You’ll note that I specify organic eggs in this recipe, because I do think they make a difference. Buy them from a local farmer if you can, and taste the difference.

What a way to start the day!

Scrambled Eggs with Tomato and Dill

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Scrambled Eggs with Tomato and Dill

Scrambled Eggs with Tomato and Dill

Sue Lau
Prep Time 10 mins
Cook Time 5 mins
Course Breakfast
Cuisine American
Servings 1

Ingredients
  

  • 2 large organic eggs
  • Splash half and half
  • 1/4 cup chopped ripe tomato
  • 1 tablespoon minced fresh dill weed
  • 1 tablespoon grated Parmesan cheese
  • 1 tablespoon unsalted butter
  • Salt and black pepper to taste

Instructions
 

  • Whisk the eggs with the half and half, salt, pepper and dill weed lightly in a bowl.
  • Heat butter in a small nonstick skillet.
  • Add tomatoes to pan. When they sizzle, pour in egg mixture, and immediately top with Parmesan cheese.
  • Cook over med-low heat, stirring gently, until eggs are as set as you like.
  • Serve at once (I served the eggs in photo with grilled toast).

Notes

From the kitchen of palatablepastime.com

Scrambled Eggs with Tomato and Dill

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