Dill & Cheddar Scrambled Eggs

(4 servings)

  • 6 large eggs
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • pepper - to taste
  • 1/4 cup shredded Cheddar cheese
  • 1 teaspoon chopped fresh dill
  • butter or margarine for frying (about 1 Tablespoon)
In a large mixing bowl, beat the eggs with the milk, salt and pepper - about 1 minute until frothy.

Place a large skillet over medium-high heat. Add the butter. When the butter is almost all melted, tilt the pan to distribute it over the surface. Add the egg mixture and let cook about 30 seconds.

When parts of the egg begin to set, start scrambling by stirring with your spatula and tilting the pan occasionally.

When eggs are completely set, turn off heat. Sprinkle cheese and dill over the eggs. Let set about 1 minute until cheese is completely melted.

The dill gives this scramble a county-fresh flavor. If you LOVE cheese, consider increasing the amount of cheese to 1/3 cup. Dried dill will work in a pinch, but not nearly as good.

Mr Breakfast would like to thank HowardDuck for this recipe.

Recipe number 2615. Submitted 9/1/2009.