Zesty breakfast scramble with pickles, vegetables, and eggs, topped with a creamy dill ranch drizzle.
# Components:
→ Vegetables
01 - 1 cup diced red bell pepper
02 - 1 cup diced yellow onion
03 - 1 cup diced Yukon gold potatoes
04 - 1 cup chopped dill pickles
05 - 1 cup baby spinach leaves
→ Eggs
06 - 8 large eggs
07 - 1/4 cup whole milk
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon freshly ground black pepper
→ Dairy & Oil
10 - 2 tablespoons unsalted butter
11 - 1/4 cup shredded sharp cheddar cheese
→ Dill Ranch Drizzle
12 - 1/3 cup sour cream
13 - 2 tablespoons mayonnaise
14 - 1 tablespoon fresh lemon juice
15 - 1 tablespoon chopped fresh dill
16 - 1 teaspoon garlic powder
17 - 1 teaspoon onion powder
18 - 1/4 teaspoon salt
19 - 1-2 tablespoons cold water
# Directions:
01 - In a large nonstick skillet over medium heat, melt the butter. Add potatoes and sauté for 6-8 minutes until golden and tender.
02 - Add onion and bell pepper; cook for 3-4 minutes until softened. Stir in chopped pickles and spinach, sautéing until spinach wilts, about 1 minute.
03 - In a bowl, whisk eggs with milk, salt, and pepper. Pour into skillet with vegetables. Cook gently, stirring occasionally, until eggs are just set.
04 - Sprinkle cheddar over scramble, cover for 1 minute to melt cheese, then remove from heat.
05 - For the dill ranch drizzle, whisk together sour cream, mayonnaise, lemon juice, dill, garlic powder, onion powder, and salt. Add cold water, a little at a time, until the sauce is pourable.
06 - Serve scramble warm, drizzled generously with dill ranch.
