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Lemon And Dill Scramble Recipe

Ingredients

How to make it

  • 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.)

People Who Like This Dish 2
Reviews & Comments 2

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    " It was excellent "
    theiris ate it and said...
    love it!
    Was this review helpful? Yes Flag
  • keni 15 years ago
    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. ;)
    Was this review helpful? Yes Flag

The Cook

bluewaterandsand GAFFNEY, SC

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