Doctored-Up Scrambled Eggs

5.0(10)

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.

by breezermom·published 2013-10-20

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Breakfast

Servings

6 serving(s)

Total time

20 min

prep 10 min

Calories / serving

163 kcal

Ingredients (9)

serves

8 eggs, large, lightly beatenegg
2 tablespoons milkmilk
1 tomatoes, large, peeled, seeded, and choppedtomato
1 tablespoon green bell pepper, choppedbell-pepper
1 tablespoon parsley, fresh, chopped (if using dry, half the amount)parsley
1/4 teaspoon saltsalt
1/8 teaspoon pepper, freshly groundpepper
2 1/2 tablespoons butterbutter
1/2 cup ham, cooked and chopped

Instructions (4 steps)

01Combine everything but the butter and ham. Stir, and mix well; set aside.
02Melt the butter in a large skillet over medium heat. Add the ham, and cook for 2 minutes, stirring constantly.
03Add 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).
04

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Rich recipe — supports nutrition-aware planning.