Brunch

Scrambled Eggs with Feta and Dill (Sonoma) is for Breakfast.

Scrambled Eggs with Feta and Dill (Sonoma) takes 10 minutes to prepare.

Scrambled Eggs with Feta and Dill (Sonoma) takes 15 minutes to cook.

Scrambled Eggs with Feta and Dill (Sonoma) makes 1 servings.

The ingredients for Scrambled Eggs with Feta and Dill (Sonoma) are:

* Olive Oil, Extra Virgin, .25 tbs
* Ham, regular (11% fat), 1 slice (6-1/4" x 4" x 1/16")
* Egg, fresh, 1 large
* Water, tap, .125 cup (8 fl oz)
* Feta Cheese, .25 cup, crumbled
* Dill weed, dried, 1 tsp
* Pepper, black, .125 tsp

Here is how you make Scrambled Eggs with Feta and Dill (Sonoma):

1. Heat the oil in a large nonstick skillet over medium heat. Add the ham and cook for 4 to 6 minutes or until light brown, turning once. Transfer to plate; cover and keep warm. Rinse and dry skillet (I skipped this).2. In medium bowl whisk together eggs, water, feta, dill, and pepper.3. Coat the skillet with nonstick cooking spray (I skipped this). Heat over medium heat; pour in egg mixture. Cook, without stirring, until mixture begins to set on the bottom and around edge. With a spatula or a large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking until egg mixture is cooked through but is still glossy and moist. Remove from heat. Serve with ham.Makes one serving.Number of Servings: 1Recipe submitted by SparkPeople user PHANTASTICA.

The nutritional information for Scrambled Eggs with Feta and Dill (Sonoma) is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 257.3

• Total Fat: 19.4 g
• Cholesterol: 259.5 mg
• Sodium: 849.5 mg
• Total Carbs: 3.7 g
• Dietary Fiber: 0.2 g
• Protein: 16.6 g

The dietary needs meet for Scrambled Eggs with Feta and Dill (Sonoma) is Low Carb