American · Breakfast
Western Scramble
Diced ham and bell pepper are sautéed with onion, then folded into beaten eggs and scrambled soft in butter. Sharp cheddar melts through the loose curds. Finished with black pepper and scallion, served with a warm corn tortilla.
$3
8 minsPrep
9 minsCook
17 minsTotal
EasyLevel
Nutrition per serving
695Calories
58.9gProtein
42.7gFat
15.6gCarbs
5.3gSugar
2.9gFiber
3243mgSodium
1263mgChol
18.3gSat Fat
385mgPotassium
328mgCalcium
2.8mgIron
1.2mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
low-carb
rich-umami
hidden-gems
gluten-free
breakfast
Instructions
1
Prep
Beat the eggs with salt and black pepper until yolks and whites are fully blended and slightly frothy.
2
Sauté
Melt half the butter in a nonstick skillet over medium heat. Cook the onion and bell pepper 3 minutes until softened. Add ham and cook 2 minutes until warmed.
3
Scramble
Lower to medium-low, add remaining butter, pour in eggs and gently drag the setting curds for 3 minutes until just set but glossy.
4
Plate
Fold the cheddar through the warm curds, slide onto a plate beside the warmed corn tortilla, and scatter the scallion over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g ham
- 66 large eggs
- 2.8 oz40g, about 1/3 pepper bell pepper
- 2.8 oz40g, about 1/4 onion onion
- 2 oz56g sharp cheddar cheese
- 2 tbsp28g butter
- 22 scallion
- 260g corn tortilla
- Pinch of salt
- 1/2 tsp1/2 tsp black pepper
