Garden: Feta-Dill Scramble

Sneaking away into our garden last Saturday morning was surprisingly enjoyable.  I never thought that photographing vegetables growing could be interesting.  Certainly, when I put my camera on the flower setting, the pictures turned out better.  I really need to take a photography class when I find the time.  Our garden only has peppers, tomatoes, and herbs.  We had lettuce but we tilled it under last week.  The lettuce had been bitter for awhile.

For annual herbs, we have basil and dill.  This morning I used the dill in a scramble.  I prefer the softer texture of a scramble to an omelet.  I mixed about 1 tablespoon of fresh finely chopped dill into about a 1/4 cup of feta cheese.  Then I added it to three eggs well beaten.  The eggs need to start bubbling before I know they are beaten well enough.  I melted two tablespoons of butter in an 8 in. non-stick omelet pan.  The stove was on a little below medium heat.  I vigorously peppered the eggs and then added the feta-dill mixture.  The feta and the dill were mixed together before being put in the eggs because dill tries to stick to itself and clump when added directly to eggs.  I stirred the eggs while they were cooking until they had a uniform consistency--no puddles.  I actually did not start writing this to write about my scramble (and the measurements are guesstimates).  If I had, I would have taken a picture of the scramble. On the other hand, my husband thinks omelets look better.  So the scramble may not have been that beautiful.