Scrambled Eggs with Tomato and Dill



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




Step 1

Whisk the eggs with the half and half, salt, pepper and dill weed lightly in a bowl.

Step 2

Heat butter in a small nonstick skillet.

Step 3

Add tomatoes to pan. When they sizzle, pour in egg mixture, and immediately top with Parmesan cheese.

Step 4

Cook over med-low heat, stirring gently, until eggs are as set as you like.

Step 5

Serve at once (I served the eggs in photo with grilled toast).


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