1 of 4 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (110g) Recipe makes 4 servings The following items or measurements are not included below: 1/2 dill weed |
||
| Calories 160 | ||
| Calories from Fat 101 | (62%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.2g | 17% | |
| Saturated Fat 3.6g | 18% | |
| Monounsaturated Fat 4.4g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 425mg | 141% | |
| Sodium 146mg | 6% | |
| Potassium 146mg | 4% | |
| Total Carbohydrate 1.1g | 0% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 1.1g | ||
| Protein 12.8g | 25% | |
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Ingredients
- 8 eggs
- 2 tablespoons plain yogurt
- 1/2 dill weed (fresh or dried)
- salt and pepper
- 1/2 teaspoon olive oil
- 1/2 teaspoon butter
Directions
1
Put all ingredients into a large mixing bowl and whip well.2
Heat frying pan with 1/2 tsp olive oil and 1/2 tsp butter (add the olive oil so that the butter doesn't burn).3
Add the eggs to the frying pan on a medium to high heat and slowly scrap the bottom of the pan.4
Cook until the eggs are light in colour and serve with hot sauce or ketchup.
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- Course > Breakfast
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > North American > Canadian
- Preparation > Time to Make > < 30 mins
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Featured Reviews for This Recipe
From: 4-H Mom
On Apr 18, 2009
I cut the recipe down for 1 person. With adding the yogurt, the eggs seem to be fluffier. The dill gave the eggs a great flavor. What a great recipe to spruce up scrambled eggs. Thanks so much! I will be making again.
From: Chef*Lee
On Jan 28, 2009
These have a good flavor with the dill. I only had two eggs so I added a little bit more yogurt to make the eggs go further. The yogurt gave the eggs great flavor and made them super fluffy! Thanks!!
From: MommaEllen
On May 3, 2008
Fluffy and tasty! You couldn't taste the tartness of the yogurt ( I was worried as DH doesn't like yogurt), but the yogurt addition made the eggs taste better than plain milk. Added the dill after cooking, as a topping for those who like dill. Thank you for sharing!
From: Bergy
On May 6, 2007
I usually use Cottage Cheese in my scrambled eggs but tried your version useing Yogurt with excellent results. I used chives instead of diil Thanks Nye for a lovely Sunday Brunch - I served the eggs with a Kippered Herring
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