Scrambled Eggs with Tomato and Dill
Recipe: #9944
June 28, 2013
Categories: Breakfast, Eggs, 5-Minute Prep, One-Pot Meal, Brunch, Gluten-Free, more
"Very tasty one person serving. I grill the toast in the skillet before cooking the eggs."
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (173.6 g)
- Calories 296.4
- Total Fat - 23.7 g
- Saturated Fat - 11.6 g
- Cholesterol - 451.1 mg
- Sodium - 319.9 mg
- Total Carbohydrate - 4.1 g
- Dietary Fiber - 0.9 g
- Sugars - 1.4 g
- Protein - 17.1 g
- Calcium - 189.1 mg
- Iron - 3.6 mg
- Vitamin C - 6.7 mg
- Thiamin - 0.1 mg
Step by Step Method
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).
Tips
No special items needed.
3 Reviews
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