Scrambled Eggs with Tomato and Dill

Prep Time
Cook Time
Ready In

"Very tasty one person serving. I grill the toast in the skillet before cooking the eggs."

Original recipe yields 1 serving


  • 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 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 & Variations

No special items needed.



After a very busy day, this was the perfect dinner! Great flavours, fast and easy. Served this with sautéed mushrooms and onions. Thanks for sharing Sue. Made for Billboard Recipe Tag.

review by:
(28 May 2014)

Bergy (RIP" Forever in our Kitchen)

What a difference a herb makes. Just a bit of dill, tomato & parmesan equals a whole new taste sensation. Thanks Sue this easy recipe will be part of many future Sunday Brunches.

(30 Jun 2013)