Breakfast recipe · from the recipe book
Soft Herbed Egg Scramble with Lemony Greens
Slow-stirred, custardy eggs with fresh dill and chives sit beside a crisp, bright salad of romaine, baby spinach and cucumber in a lemon-olive oil dressing.

- Skillet
- 20 min
- Serves 4
- Vegetarian
- Up to 30 g carbs
- Protein 20 g+
- 500 calories or less
Ingredients
- 10 large500 gEggsabout 10 large
- ¼ cup (60 ml)60 gWhole milk
- 1 tbsp15 gUnsalted butter
- ⅔ cup sprigs6 gFresh dillchopped
- 2 medium30 gGreen onionsthinly sliced
- ½ tsp3 gSalt
- ½ tsp1 gBlack pepper
- 4¼ cups chopped200 gRomaine lettucechopped
- 3 cups loosely packed90 gBaby spinach
- ½ medium (8 in.)150 gCucumberthinly sliced
- 1½ tbsp20 gOlive oil
- ½ lemon, juiced25 gLemon juice
- 4 slices128 gWhole-wheat breadtoasted
Steps
- Prepare first: chop the dill, slice the green onion, chop the romaine and slice the cucumber.
- Make the dressing: in a large bowl whisk the olive oil, lemon juice, one third of the salt and half of the black pepper.
- Add the romaine, spinach and cucumber to the bowl but don't toss yet.
- In another bowl whisk the eggs, milk, the remaining two thirds of the salt and the remaining half of the black pepper until no streaks of white remain.
- Toast the bread while you cook the eggs.
- Melt the butter in a large nonstick skillet over medium-low heat. Pour in the egg mixture and stir slowly with a spatula, pushing the curds from the edges, for 4 to 6 minutes.
- When the eggs are softly set but still glossy, stir in the dill and half of the green onion; cook until no liquid egg remains and the eggs reach 160°F (71°C).
- Toss the greens with the dressing.
- Divide the scramble among 4 plates, scatter the remaining half of the green onion on top, and serve with the dressed greens and toast.
Contains: Milk, Egg, Gluten. Some brands contain soy.
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Saved in the Every Helping recipe book on October 24, 2026.
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