Time 10m Number Of Ingredients 7 Steps:
Add olive oil to a large non-stick saute pan over medium heat. In a medium bowl, whisk together the eggs, yogurt, salt, pepper, and chopped dill until well-blended. Pour the eggs into the pan and cook, stirring frequently, until fluffy, solid, and no longer runny, 4-5 minutes. Add feta and combine. Remove from heat and serve immediately, topped with with sprigs of fresh dill, if desired.
Number Of Ingredients 6 Steps:
In a medium bowl, whisk together eggs and egg whites; season with salt and pepper. Whisk in cheese. In a small nonstick skillet, heat oil over medium-low. Cook eggs, scraping bottom frequently with a flexible heatproof spatula, until just set, 1 to 2 minutes; stir in dill. Spoon eggs into pita halves, and garnish with more dill.
Time 15m Yield 1 Number Of Ingredients 6 Steps:
Heat olive oil in a skillet over medium-high heat and cook onion and zucchini until tender and most of the liquid has evaporated. Pour eggs into the skillet and season with dill. Crumble feta cheese on top. Cook and stir until eggs are set, about 5 minutes.
Time 4h15m Yield 24 Number Of Ingredients 4 Steps:
In a medium bowl, thoroughly blend cream cheese, feta cheese, garlic, and dill with an electric mixer. Cover, and refrigerate at least 4 hours.
More about “dill feta scramble recipes”
Number Of Ingredients 8 Steps:
In a large nonstick skillet, heat oil over medium-high. Add onion, tomato, and zucchini and cook until vegetables are just tender, about 5 minutes. Stir in spinach and cook until beginning to wilt, 1 minute. Season eggs with salt and pepper and add to skillet. Cook, stirring with a rubber spatula, until eggs are set, about 2 minutes. To serve, divide between 2 plates and sprinkle with feta.
