Dilly Scrambled Eggs, with a sprinkling of cheese, have farm-fresh flavor and cook in minutes.
- 2 tablespoons butter
- 6 eggs
- 1/4 cup water
- 1/2 teaspoon salt
- Dash pepper
- 1/4 cup shredded cheddar cheese
- 1 teaspoon snipped fresh dill or 1/4 teaspoon dill weed
- In a large skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper; add to skillet. Add cheese and dill. Cook and stir until set and cheese is melted. Yield: 4 servings.
Originally published as Dilly Scrambled Eggs in Quick Cooking July/August 1998, p17
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