I’ve got an abundance of dill these days, as my little garden is yielding all the dill I can manage!
These scrambled eggs make a beautiful weekend breakfast. I served it with a side of toast and some wilted spinach.
Serves 1
🥄 2 eggs
🥄 2 – 4 tbsp milk of choice
🥄 Salt & pepper
🥄 2 tbsp fresh dill
🥄 ¼ c feta cheese, crumbled
Mix together the eggs, milk, salt and pepper. Pre-heat a frying pan over medium heat, spray a frying pan with non-stick spray. To scramble, pour the eggs into the pan, allow to partially cook, then turn with a spatula to break up while cooking. Once the eggs are cooked through, top with the dill and feta cheese. Turn off the burner and cover the pan with a lid to retain heat. Once the cheese is melted, gently slide off the pan, onto the plate and enjoy.