Here's a little tidbit. When Canean and I go on vacation it's like our sole mission to eat our way through whatever city we are visiting. Our bellies have reserve tanks that allow us to eat twice as much as we normally would. It doesn't matter if we have just eaten, if we see something that needs to be eaten then we eat it...eat now, worry about the bloat later, that's our motto. This New York trip was no different and since I ate like I have the metabolism of a 16 year-old boy for six days straight, this week I have to get a grip and I am all about starting my day with a healthy but filling breakfast. My green onion, dill, and white cheddar scramble is satisfying and will give you the energy you need to get back in the swing of things after a long holiday weekend!
I am kind of obsessed with all things dill. I of course love dill pickles, but I also love putting fresh dill in whatever I can squeeze it into...even cocktails! Which you might find scary, but I find totally delicious.
I love adding herbs to my egg scrambles to jazz them up and the combination of green onions and dill just works. I add a smidge of cheese...because we can't sacrifice everything, and call it a day. You can serve it with whole wheat toast or just eat on it's own if you are trying to cut some carbs in preparation for all of the Christmas cookies that we all will be consuming over the month of December. Or is that just me?
Regardless whether or not you are trying to eat healthy this week like me, you are going to love this quick and flavor packed breakfast! I can promise you that.
Ingredients:
- 8 Eggs
- 2 Tbsp. of Diced Green Onions
- 2 Tbsp. Chopped Dill
- 1/4 Cup of Shredded Sharp White Cheddar Cheese
- 1 Tbsp. Milk
- 1 Tsp. Salt
- 1 Tsp. Cracked Black Pepper
Directions:
- In a large bowl, beat your 8 eggs and tbsp of milk together with salt and pepper and then whisk in your dill and green onions.
- Heat a large pan over medium-low heat (you want the eggs to slow cook) and spray with nonstick spray before adding eggs.
- Add your egg mixture and stir continuously until eggs start to come together. Add your cheese at this point and continue cooking until eggs are just scrambled, stopping before they get too dry.
- Serve immediately and garnish with extra onions and dill.
I'll be eating this scramble all week which makes weening myself off of Thanksgiving pie and New York pizza for breakfast a little easier!
And is Christmas really 23 days away? That's insane. With all of the traveling I have been doing, I am totally unprepared for the holidays, so I need some inspiration. What recipes do y'all need this month? I am planning out the month and would love to make you what you want!
Have a fantastic week guys, I'll be back in the kitchen making up for lost time!
