Ingreadient :

• 8 large eggs
• 1/4 cup 2% milk
• 1/8 to 1/4 teaspoon dill weed
• 1/8 to 1/4 teaspoon salt
• 1/8 to 1/4 teaspoon pepper
• 1 tablespoon butter
• 1/2 cup chopped green pepper
• 1/4 cup chopped onion
• 1/2 cup chopped fresh tomato

Direction :

1. In a bowl, whisk the first 5 ingredients until blended. In a 12-in. nonstick skillet, heat butter over medium-high heat. Add green pepper and onion; cook and stir until tender. Remove from pan.
2. In same pan, pour in egg mixture; cook and stir over medium heat until eggs begin to thicken. Add tomato and pepper mixture; cook until heated through and no liquid egg remains, stirring gently.