Perfect Ham and Cheese Scrambled Eggs |
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Prep Time: 2 Minutes Cook Time: 3 Minutes |
Ready In: 5 Minutes Servings: 2 |
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I hate scrambled eggs. Except, that is, when I make them. These, I like. If you're looking for firm eggs, go somewhere else; these are both moist and gooey, while not undercooked (I have a horror of salmonella). Simply double to serve 3 to 4 (or two people with bigger appetites). Ingredients:
2 large eggs |
1/2 teaspoon worcestershire sauce (i use lea & perrins, of course) |
2 tablespoons nonfat milk or 2 tablespoons low-fat milk |
salt and pepper |
1 slice cooked ham, chopped into bite-size pieces |
1/4-1/3 cup shredded cheddar cheese or 1/4-1/3 cup mexican blend cheese |
nonstick cooking spray |
Directions:
1. Spray non-stick frying pan with cooking spray.
2. Heat up over medium to medium-high heat.
3. (Use medium on an electric stove, medium-high on a gas.) While pan is heating, whisk together eggs, Worcestershire sauce, milk, salt, and pepper with a fork, just until blended.
4. Pour into pan and stir continually for about 2 to 3 minutes, until eggs are cooked.
5. Because of the milk, they will remain moist, but they should not be runny or sticky.
6. Turn off heat, but leave pan on burner.
7. Add ham and cheese.
8. Stir until everything is mixed, ham is heated, and cheese is melted.
9. Yum!
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