Scrambled Eggs – My Way
Ingredients (serves 2)
- • 4 eggs
- • 1 ½ Tbsp fresh dill – chopped
- • 1 tsp herbes de Provence
- • 1 Tbsp fresh parsley – chopped
- • 15 cherry tomatoes
- • 50 ml / 1.7 oz milk
- • 4 spring onions (or scallions)
- • 1 large orange bell pepper
- • Salt –to taste
- • Fresh ground pepper-mix (black, white, red and green) - to taste
- • 2 Tbsp grape seed oil
Directions
In a medium bowl, beat together eggs and milk (for a softer texture). Toss in the chopped dill, parsley and herbes de Provence, salt and pepper to taste and mix well until blended.
Cut the pepper into halves, discarding ribs and seeds, then slice it. Thickly slice the white part of the spring onions.
In an omelet pan or skillet, heat the grape seed oil over medium heat. Toss in bell pepper slices and white part of spring onions. Sauté them for a few minutes.
In the meantime thickly slice the remaining spring onions and cut the tomatoes into halves.
Give the egg mixture another “beat” and pour it in the skillet. Toss in tomatoes and the remaining spring onions. Using a spatula or a flat wooden spoon mix well and cook until the tomatoes soften a little bit (give it a stir from time to time).
Serve immediately and…enjoy 
Barbara of Winos and Foodies is hosting ‘A Taste of Yellow’ for LiveStrong Day so I’m thinking I’ll submit this post for her roundup.
How lovely! So much freshness in those eggs
18 April 2008 at 02:02If I wouldn’t have been so lazy this morning I would have made something like this rather than taking egg whites, throwing them into a zip lock and putting them in the microwave. I normall don’t mind that but today was explosion day
- next time I’ll do it your way :).
18 April 2008 at 06:32Fabulous photo. Such brilliant colours. Thanks for supporting LiveSTRONG With A Taste Of Yellow.
18 April 2008 at 09:38Lore, I love scrambled eggs and omelets. Adding the herbes de Provences really makes a huge difference. I often use cherry and grape tomatoes in my eggs too. They go so well together. Love bell peppers! This is so good, I’m going to make myself an omelet for lunch! I have everything but the peppers, but I’ll add cheese instead.
18 April 2008 at 22:58I love all those strong colors — it makes a feast for the eyes and what a perfect entry for A Taste of Yellow. I’ll also bet it tastes every bit as good as it looks. I’m a big fan of orange peppers.
19 April 2008 at 12:58I also have “my way” of making scrambled eggs. I use scallions and bell peppers too, but I also throw in a bunch of other stuff. It’s tasty, but not nearly as pretty as yours!
19 April 2008 at 16:29Brilliant photo and what beautiful colours! I love scrambled eggs so for me this is a great post
Rosie x
19 April 2008 at 16:46Looks so pretty and tasty!
19 April 2008 at 19:04Those look nice and fresh and good. I like dill in eggs.
20 April 2008 at 00:04These are so bright and sunny - they would brighten up my morning!
20 April 2008 at 01:40this looks very tasty!!
20 April 2008 at 04:31What lovely, indulgent scrambled eggs. They looks very pretty.
20 April 2008 at 14:01Ahh, beautiful. Perfect for this event. So yellow and springlike.
21 April 2008 at 02:17Mmmm… can I have some? They look so fresh and perfect!
21 April 2008 at 16:50I failed to transfer some of the comments for this post so I will now copy-paste them below:
Ivy said…
Hi Lore, thanks for replying to my e-mail. Your scrambled eggs look so delicious but your photo is perfect.
22 April, 2008
winedeb said…
What a treat for all the senses!
22 April, 2008
Vicarious Foodie said…
I’ve tagged you for the six-word memoir! If you’d like to play along, the rules are posted on my blog.
22 April, 2008
Lore said…
Ellie - Thanks :)!
Giz - Uh, sorry to hear about the explosion day. I’ve never dared to cook eggs in the microwave and after reading your message I will not become more daring either. I’m sure that after you’ll try to make eggs my way you will never wish to return to the microwave way
Barbara - Thanks for organising this event :)!
Joy - Definitely! I love how the tomato juice changes the eggs texture. I too add some cheese (farmers’ cheese or Feta) to it when my cheese cravings become too strong for me to ignore them. Ha ha :). Also please check my 2nd reply to Vicarious Foodie
Julie - Thanks! Actually I’m more of a red pepper that’s why all the reds were gone and the orange was left alone in my pantry
Vicarious Foodie - I would love to hear more about you way :)! Scrambled eggs are a morning staple in our house so I’m always looking for different versions.
Rosie - Thanks and hope you’ll give them a try :)!
Lina - Thanks :)!
Kevin - Parings like dill-eggs, dill-farmers’ cheese, dill-cucumber totally rock!
Cakelaw - Thanks! You should give them a try
Saralynn, Helen, Emiline - Thanks
Ann - Sure! I’ll put some aside for you the next time :).
Ivy - So sorry your email got lost in my “Spam” folder. That happens quite a bit lately :(. Thanks!
Winedeb - Thanks :). They were really sunny and fresh!
Vicarious Foodie -
Will check the rules and will play along if there’s no time limit to do so. I hope to write the long overdue post about the award that Joy gave to my blog within the next week or so (Joy please don’t hate me I’m getting there 
) and will play along immediately after that. Hope that’s ok 
23 April, 2008
SteamyKitchen said…
love the photo - colors are amazing.
23 April, 2008
Joy @ Joy Of Desserts said…
:-)That’s OK re: the award. We all get busy. I’m getting behind on my awards and tags too. But that’s a great problem to have right?
24 April, 2008
Lore said…
Steamy - Thank you!
Joy - I totally agree. One of the best things ever
02 May, 2008
02 May 2008 at 20:58Lore, I don’t think I’ve ever had dill in my scrambled eggs but after seeing this, it’s a must try!
Nicely captured photo and I’ll be dropping by more.
05 May 2008 at 04:40Peter - They make a heavenly pairing! Thanks and please do so.
05 May 2008 at 10:14