Doctored-Up Scrambled Eggs

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.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 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)
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper, freshly ground
• 2 1⁄2 tablespoons butter
• 1⁄2 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.