Easy scrambled eggs paired with perfectly fresh summer flavors: vine-ripe tomatoes and the intoxicating scent of fresh dill weed.
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!
- 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
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).