Bramble & Butter Magazine

Serves 1-2

This light and flavorful dill and cheddar omelet is a perfect way to start your day or enjoy a quick, savory breakfast. The fresh dill adds an herby brightness, and the white cheddar cheese melts into the eggs for a rich, creamy bite. You can make this as an omelet or, if you’re in a hurry like I was (and accidentally ripped my omelet while flipping!), scrambled eggs work just as well.

Ingredients:

• 3 eggs
• 3 tablespoons cool water
• Salt and pepper, to taste
• 1 ½ tablespoons freshly chopped dill (separated)
• ¼ cup white cheddar cheese, shredded

Instructions:

1. Prep the Eggs: In a bowl, whisk together the eggs, 1 tablespoon of chopped dill, salt, and pepper. Add 3 tablespoons of cool water to help create a light and fluffy texture.
2. Heat the Skillet: Place a non-stick skillet on the stove over medium-high heat. Allow it to heat up for a minute or two. You want the skillet to be nice and hot to ensure the eggs cook evenly.
3. Cook the Omelet: Once the skillet is heated, pour the egg mixture into the pan. Let it cook undisturbed for 1-2 minutes, allowing the bottom to fully set while the top remains a bit runny.
4. Add Cheese: Sprinkle the shredded white cheddar cheese over one half of the eggs. Let it melt as the eggs continue to cook.
5. Flip (or Scramble): When the bottom is fully cooked and can easily be lifted from the pan, fold the omelet over the cheese. If you have a little trouble flipping, don’t worry! I accidentally ripped mine, so I turned it into scrambled eggs—and they were just as delicious.
6. Serve: Carefully slide the omelet or scrambled eggs onto a plate. Garnish with the remaining fresh dill and enjoy!

Enjoy! Serve these eggs with some toasted bread or a light salad for a balanced breakfast, or enjoy them on their own for a comforting start to your day. Happy cooking!