Doctored-Up Scrambled Eggs

READY IN: 20mins
Recipe by breezermom

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.

Top Review by weekend cooker

A real nice breakfast earlier in the week. The combo of the green peppers, and tomato made for a real nice colorful, and very presentable dish. The ham was an extra bonus. Served with some English muffins and orange juice. Made for FYC Tag, Definitely recommended..

Ingredients Nutrition

  • 8 eggs, large, lightly beaten
  • 2 tablespoons milk
  • 1 tomatoes, 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.

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