Doctored-Up Scrambled Eggs

Total Time
20mins
Prep
10 mins
Cook
10 mins

Scrambled Eggs with a little something extra! Don't overcook the eggs. Just draw a spatula over the mixture occasionally instead of stirring constantly. This will keep the eggs from becoming dry and crumbly.

Skip to Next Recipe

Ingredients

Nutrition
  • 8 eggs, large, lightly beaten
  • 2 tablespoons milk
  • 1 tomato, large, peeled, seeded, and chopped
  • 1 tablespoon green bell pepper, chopped
  • 1 tablespoon parsley, fresh, chopped (if using dry, half the amount)
  • 14 teaspoon salt
  • 18 teaspoon pepper, freshly ground
  • 2 12 tablespoons butter
  • 12 cup ham, cooked and chopped

Directions

  1. Combine everything but the butter and ham. Stir, and mix well; set aside.
  2. Melt the butter in a large skillet over medium heat. Add the ham, and cook for 2 minutes, stirring constantly.
  3. Add the egg mixture to the skillet. Cook, without stirring, until the egg mixture begins to set on the bottom. Draw a spatula across the bottom of the pan to form large curds. Continue cooking until the eggs are firm, but still moist (do not stir constantly).
  4. Serve immediately.