Egg Scramble Recipe with Ham and Peppers
While in beautiful Park City for Evo Conference a few weeks ago I had a simple, yet delicious omelet for breakfast at The Canyon’s First Track Cafe. It consisted of 3 eggs, smoked ham, red and green bell pepper, purple onion, and cheddar cheese. I dove right in.
Once home I wanted to recreate this omelet. Omelets are one of my favorite easy dinner ideas because they are so simple to make. Eggs and whatever you can stuff them with easily create a new recipe each time.
Well, my success was not so great. My “Denver Omelet,” as the Cafe called it, turned out more as an egg scramble than nice, pillowy eggs stuffed with goodness. In my haste to get going on my morning breakfast I forgot to grease the pan.
Coupled with a groggy 3 year old needing her breakfast as well, my omelet was stuck to the pan before I could say “oh dear…” My stomach grumbling in the background prompted me to scramble the pan to save my breakfast.
So instead of sharing a beautiful omelet with you, I thought I’d share this yummy and filling Egg Scramble with Ham and Peppers. Sure it may not look like an omelet, but it tastes pretty much the same and it’s less fussy in the end.
I’m a big fan of breakfast for dinner. I almost always have eggs and a plethora of random vegetables and cheese on hand. I know this recipe for Egg Scramble Recipe with Ham and Peppers will be a keeper on busy nights when I need a quick, delicious dinner to throw together.
Do your omelet recipes turn out more like an egg scramble or are they perfect every time?
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Egg Scramble with Ham and Peppers
use this same ingredient list for an omelet, but cook as you would an omelet instead of scrambling.
1/8 - 1/4 teaspoon salt, to taste
1/8 teaspoon pepper
1/4 cup diced purple onion
1/3 cup diced bell pepper - red and green combo
1/4 cup finely diced ham
grated cheddar cheese, amount to your preference
Heat a teaspoon or two of canola or olive oil in a small omelet sized saute pan. When hot, add the onion and peppers and saute for a minute or two to take the sharpness out of the onion and slightly tenderize the vegetables. Turn heat to low and set the vegetables aside in a bowl. Stir in the ham.
In a medium bowl, whisk the eggs, salt and pepper. Add additional oil or butter to grease the pan if necessary. Return the heat of the pan to medium/medium-low.
Add the eggs to the pan. Scatter the vegetable and ham mixture on top. Cook until bottom starts to set, them scramble the eggs. When cooked according to your preferred doneness, top with grated cheddar cheese.