Egg Scramble

Directions

1. 1
   In large bowl, beat together eggs, milk, dill weed, salt, if desired, and lemon juice until well blended.
2. 2
   Stir in ham, mushrooms and onions.
3. 3
   In preheated 350F oven, melt butter in 13 x 9 x 2-inch baking pan.
4. 4
   Pour in egg mixture.
5. 5
   Place in oven.
6. 6
   As mixture begins to set, after about 8 minutes, pull out oven rack.
7. 7
   Gently draw an inverted pancake turner completely across bottom and sides of pan, lifting and turning mixture to form large, soft curds.
8. 8
   Return to oven.
9. 9
   Repeat a few more times until eggs are thickened and no visible liquid egg remains, about 12 to 15 minutes.
10. 10
    * Do not stir constantly.
11. 11
    Enjoy.