Zesty scramble featuring pickles, vegetables, eggs, and a creamy homemade dill ranch drizzle.
# What You'll Need:
→ 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, to thin as needed
# Step-by-Step Guide:
01 - In a large nonstick skillet over medium heat, melt unsalted butter. Add Yukon gold potatoes and cook for 6–8 minutes until golden and fork-tender.
02 - Add yellow onion and red bell pepper to the skillet. Sauté for 3–4 minutes until the vegetables soften. Stir in chopped dill pickles and baby spinach leaves, sautéing until spinach is just wilted, about 1 minute.
03 - In a mixing bowl, whisk together eggs, whole milk, kosher salt, and black pepper. Pour the mixture into the skillet with the vegetables. Stir gently and continue cooking until eggs are softly set.
04 - Sprinkle shredded sharp cheddar cheese over the scramble, cover for 1 minute to allow cheese to melt, then remove skillet from heat.
05 - In a separate bowl, whisk together sour cream, mayonnaise, fresh lemon juice, chopped fresh dill, garlic powder, onion powder, and salt. Add cold water gradually until the sauce is thin enough to drizzle.
06 - Plate scramble while warm and drizzle generously with prepared dill ranch sauce.
