(by Michelle Cacho-Negrete)
2 T. heavy cream or evaporated milk
pinch each of salt, pepper, and dill (fresh, if possible)
2 T. salted butter
Whisk together eggs, cream or evaporated milk, salt, pepper, and dill.
Over medium-low heat, melt butter in a cast iron 7-in. pan, add egg mixture, and cook, lifting the sides until the eggs have started to scramble loosely.
Cover pan, lower heat, and cook to the preferred consistency.
(Read Three Matching Plates, the story that accompanies this recipe.)