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
By Sue Lau | Palatable Pastime
Scrambled Eggs with Tomato and Dill is my recipe of the day.
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!
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Scrambled Eggs with Tomato and Dill
Scrambled Eggs with Tomato and Dill
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
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That breakfast looks so good!