Ham and Vegetable Scrambled Eggs |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a lovely dish for breakfast or supper. Save morning time by preparing the veggies and ham the night before. Remember that eggs should be scrambled slowly. Do not use high or even medium-high heat! Medium or low heat is best. Recipe is from one of those check-out stand cookbooks. Ingredients:
8 eggs |
2 tablespoons milk |
1/2 teaspoon garlic salt |
2 tablespoons butter |
1/2 cup cooked ham, finely chopped |
1/4 cup green bell pepper, chopped |
1/4 cup onion, chopped |
2 ounces shredded cheddar cheese |
Directions:
1. In medium bowl, combine eggs, milk and garlic salt; beat well. Set aside.
2. Melt butter in large skillet over medium heat. Add ham, bell pepper and onion; cook and stir 2 to 4 minutes or until veggies are crisp-tender.
3. Pour egg mixture over ham mixture in skillet. Cook until eggs are set but slightly moist, stirring occasionally from outside edge to center of pan. Remove from heat. Sprinkle with cheese. Cover; let stand 1 minute or until cheese is melted.
4. NOTE: This is a fun recipe because you can vary it so easily. Try other chopped vegetables such as broccoli and red bell pepper in place of the onion and green pepper. Or substitute a different cheese such as Swiss or colby-Montered Jack.
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