Are you tired of boring, bland breakfasts that leave you uninspired? Get ready to transform your morning routine with this mouthwatering Ham and Vegetable Scrambled Eggs recipe that's not just a meal, but a culinary adventure! In just 15 minutes, you'll create a protein-packed, flavor-explosion dish that will have your taste buds dancing and your family begging for seconds. Whether you're a busy professional, a weekend brunch enthusiast, or simply someone who loves delicious food, this recipe is your ticket to breakfast greatness.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 4 large eggs
- 1/2 cup cooked ham, diced
- 1/2 cup bell peppers, chopped
- 1/4 cup onion, chopped
- Salt and pepper to taste
- 1 tablespoon butter
Instructions
- Begin by gathering all your ingredients: 4 large eggs, 1/2 cup of cooked ham diced into small pieces, 1/2 cup of bell peppers (any color) chopped, 1/4 cup of onion chopped, salt and pepper to taste, and 1 tablespoon of butter.
- In a medium-sized mixing bowl, crack the 4 large eggs. Use a whisk or fork to beat the eggs until the yolks and whites are fully combined. Season the mixture with salt and pepper according to your taste preferences.
- Heat a non-stick skillet over medium heat. Once the skillet is hot, add 1 tablespoon of butter and allow it to melt, swirling it around to coat the bottom of the pan evenly.
- After the butter has melted and is slightly bubbling, add the chopped onions to the skillet. Sauté the onions for about 2 minutes until they become translucent and fragrant.
- Next, add the chopped bell peppers to the skillet with the onions. Continue to sauté the mixture for another 2-3 minutes, stirring occasionally, until the bell peppers are tender.
- Now, add the diced cooked ham to the skillet. Stir the ham into the vegetable mixture and cook for an additional 1-2 minutes, allowing the ham to heat through.
- Once the ham and vegetables are cooked, reduce the heat to low. Pour the beaten egg mixture over the ham and vegetable mixture in the skillet.
- Allow the eggs to sit undisturbed for a few moments until they start to set around the edges. Then, gently stir the mixture with a spatula, pushing the cooked edges towards the center while tilting the skillet to allow uncooked egg to flow to the edges.
- Continue to cook the eggs, stirring occasionally, until they are softly scrambled and just set but still slightly creamy, about 3-4 minutes.
- Once the eggs are cooked to your liking, remove the skillet from heat. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve the ham and vegetable scrambled eggs immediately on plates, garnished with fresh herbs if desired. Enjoy your delicious meal!
Tips
- Choose Fresh Ingredients: Use farm-fresh eggs and high-quality diced ham for the best flavor profile.
- Prep Work is Key: Chop all vegetables uniformly to ensure even cooking and consistent texture.
- Temperature Control: Keep your skillet at medium-low heat to prevent eggs from becoming rubbery or overcooked.
- Don't Overcook: Remove eggs from heat when they're still slightly creamy – they'll continue cooking from residual heat.
- Experiment with Peppers: Try different colored bell peppers to make your dish visually appealing and add varied flavor notes.
- Optional Enhancements: Consider adding a sprinkle of shredded cheese or fresh herbs like chives or parsley for extra depth.
- Serving Suggestion: Pair with toast, fresh fruit, or a light salad to complete your breakfast experience.
Nutrition Facts
Calories: 260kcal
Carbohydrates: 4g
Protein: 20g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 380mg
