Ingredients
- 2 large eggs (large organic eggs)
- Splash half and half
- 1/4 cup tomato (chopped ripe tomato)
- 1 tablespoon minced fresh dill weed
- 1 tablespoon Parmesan cheese, grated
- 1 tablespoon butter (unsalted butter)
- Salt and black pepper to taste
How to Make
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Step 1: Whisk the eggs with the half and half, salt, pepper and dill weed lightly in a bowl.
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Step 2: Heat butter in a small nonstick skillet.
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Step 3: Add tomatoes to pan. When they sizzle, pour in egg mixture, and immediately top with Parmesan cheese.
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Step 4: Cook over med-low heat, stirring gently, until eggs are as set as you like.
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Step 5: Serve at once (I served the eggs in photo with grilled toast).
We hope you enjoy this recipe!
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