Scrambled Eggs with Feta and Dill

Ingredients
1 teaspoon vegetable oil
8 slices Canadian bacon
8 large eggs
1/4 cup water
1/8 teaspoon freshly ground pepper
1 cup crumbled feta cheese
1 tablespoon snipped fresh dill or 1/4 teaspoon dried dillweed
1 tablespoon butter or margarine
4 slices bread for Easter Toast (optional)

Directions
1. Heat oil in 12-inch nonstick skillet over medium-high heat; add
bacon
and cook 1 to 2 minutes per side, until lightly browned. Transfer to
plate; cover and keep warm. Wipe out skillet.

2. Whisk eggs, water, pepper, feta and dill in a bowl.

3. Melt butter in same skillet over medium heat; add egg mixture and
cook 2 minutes. Turn eggs occasionally and continue to cook 4 to 5
minutes more, until eggs are just set. Serve with bacon and Easter
Toast, if desired. Makes 4 servings. (Nutrition facts are based on per
serving without toast.)



Nutritional facts per serving
calories: 410, total fat: 27g, saturated fat: 12g, cholesterol: 505mg,
sodium: 1732mg, carbohydrate: 4g, fiber: 0g, protein: 35g, calcium:
22%
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