One of my favorite neighborhood brunch spots is Good Enough to Eat on Manhattan's Upper West Side, so I was thrilled to discover that Ellie Krieger had adapted Good Enough's special scramble in The Food You Crave.
Onions, tomatoes, and dill are an unbeatable combo in scrambled egg dishes. Make sure you don't cook the eggs on too high a flame. Cooking scrambled eggs at medium-low heat is essential if you want custardy, creamy scrambled eggs (and who doesn't?).
- 1 teaspoon olive oil
- 1/2 cup diced red onion
- 1 medium ripe tomato, cored, seeded, and diced (about 1 cup)
- 4 large eggs
- 4 large egg whites
- 1 tablespoon finely chopped fresh dill
- Salt and freshly ground pepper to taste
In a medium nonstick skillet, heat the oil over medium heat. Add the onion and cook for 2 minutes, stirring once or twice. Add the tomato and cook for 1 minute more. Transfer the onion-tomato mixture to a bowl and set aside.
In a medium bowl beat together the whole eggs and egg whites.
Pour the egg mixture into the skillet and cook over medium-low heat, stirring frequently, until the eggs are almost set. Drain any excess water from the tomato mixture and stir the mixture gently into the eggs. Toss in the dill, season with salt and pepper, and serve.