Recipe

Lemon And Dill Scramble Recipe

	Bluewaterandsand / All my dishes 1 year, 5 months ago Having a crowd over for breakfast, well this is the way to go. . Tastes great! Prep:20m Cook:25m Servings:10	Bluewateran
	lemon and dill scramble

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theiris

Ingredients

18 eggs

1 cup nonfat or low-fat (1%) milk

1 1/2 teaspoons dill weed

3/4 teaspoon salt, optional

1/4 teaspoon lemon juice

1 1/2 cups diced cooked lean ham

1 can (4 oz.) sliced mushrooms, drained

1/3 cup minced green onions with tops

Directions

In large bowl, beat together eggs, milk, dill weed, salt, if desired, and

lemon juice until well blended. Stir in ham, mushrooms and onions.

In preheated 350°F oven, melt butter in 13 x 9 x 2-inch baking pan.

Pour in egg mixture. Place in oven. As mixture begins to set, after

about 8 minutes, pull out oven rack.

Gently draw an inverted pancake turner completely across bottom

and sides of pan, lifting and turning mixture to form large, soft curds.

Return to oven. Repeat a few more times until eggs are thickened

and no visible liquid egg remains, about 12 to 15 minutes.* Do not stir constantly.

Although it’s best to serve scrambled eggs immediately after cooking,you can hold them for a short time. Place pan of cooked eggs over pan of hot water. (Scrambled eggs will quickly become overdone if held over direct heat.)

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Comments

keni 1 year, 5 months ago said:
Fresh mushrooms would be a must, but other than that, I wouldn't change a thing to try it...it'd go great with my lemon berry muffins, too. ;)

theiris 1 year, 4 months ago said:
Love it!

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