18 large eggs
1 cup milk
1-1/2 teaspoons dill weed
3/4 teaspoon salt, optional
1/4 teaspoon lemon juice
1-1/2 cups diced cooked ham
1 (4 ounce) can sliced mushrooms, drained
1/3 cup minced green onions with tops
1 tablespoon butter or cooking oil OR cooking spray
In large bowl, beat together eggs, milk, dill weed, salt, if desired, and lemon juice until well blended. Stir in ham, mushrooms and onions.
In preheated 350F oven, melt butter in 13 x 9 x 2-inch baking pan. Pour in egg mixture. Place in oven. As mixture begins to set, after about 8 minutes, pull out oven rack. Gently draw an inverted pancake turner completely across bottom and sides of pan, lifting and turning mixture to form large, soft curds. Return to oven. Repeat a few more times until eggs are thickened and no visible liquid egg remains, about 12 to 15 minutes.* Do not stir constantly
Makes 9 to 18 servings.
*Although its best to serve scrambled eggs immediately after cooking, you can hold them for a short time. Place pan of cooked eggs over pan of hot water. (Scrambled eggs will quickly become overdone if held over direct heat.)