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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 3 |
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For some reason, the dill gives this brunch dish a slightly smoky flavor. Ingredients:
1 1/2 teaspoons mayonnaise |
1 1/2 teaspoons half-and-half cream |
6 eggs |
1/2 teaspoon dried dill weed |
3/4 teaspoon garlic powder |
1 tablespoon bacon drippings |
1 1/2 tablespoons red bell pepper, chopped |
1 1/2 tablespoons finely chopped ham (optional) |
1 1/2 tablespoons finely chopped sweet onion |
Directions:
1. Whisk together the mayonnaise and half-and-half in a large bowl until smooth, then whisk in the eggs, dill weed, and garlic powder. Set aside.
2. Heat the bacon drippings in a large skillet over medium heat. Stir in the red bell pepper; cook and stir until the bell pepper begins to soften, about 2 minutes. Stir in the ham and onion. Continue cooking and stirring until the onion is translucent and softened, about 5 minutes more. Pour in the egg mixture. Cook and stir until the eggs are set, about 5 minutes.
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