Egg Scramble

1. 1

   In large bowl, beat together eggs, milk, dill weed, salt, if desired, and lemon juice until well blended.

2. 2

   Stir in ham, mushrooms and onions.

3. 3

   In preheated 350F oven, melt butter in 13 x 9 x 2-inch baking pan.

4. 4

   Pour in egg mixture.

5. 5

   Place in oven.

6. 6

   As mixture begins to set, after about 8 minutes, pull out oven rack.

7. 7

   Gently draw an inverted pancake turner completely across bottom and sides of pan, lifting and turning mixture to form large, soft curds.

8. 8

   Return to oven.

9. 9

   Repeat a few more times until eggs are thickened and no visible liquid egg remains, about 12 to 15 minutes.

10. 10

    * Do not stir constantly.

11. 11

    Enjoy.

No additional tips available.