You are here

Egg Scramble's picture
  Diced peeled potatoes 1⁄2 Cup (8 tbs)
  Chopped sweet red pepper 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Vegetable oil 2 Teaspoon (Divided)
  Cubed fully cooked ham 2 Cup (32 tbs)
  Eggs 16 Small
  Sour cream 2⁄3 Cup (10.67 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Onion salt 1 Teaspoon
  Garlic salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Shredded cheddar cheese 8 Ounce (Divided, 2 Cups)

Place the potatoes in a small saucepan and cover with water.
Bring to a boil.
Reduce heat; cover and simmer for 10-15 minutes or until tender.
In a large skillet, saute half of the peppers and onion in 1 teaspoon oil until tender.
Add half of the ham and potatoes; saute 2-3 minutes longer.
Meanwhile, in a blender, combine the eggs, sour cream, milk, onion salt, garlic salt and pepper.
Cover and process until smooth.
Pour half over the vegetable mixture; cook and stir over medium heat until eggs are completely set.
Sprinkle with 1 cup cheese.
Repeat with remaining ingredients.

Recipe Summary


Rate It

Your rating: None
Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3635 Calories from Fat 2346

% Daily Value*

Total Fat 262 g403.5%

Saturated Fat 119.6 g598.2%

Trans Fat 0 g

Cholesterol 3356.8 mg1118.9%

Sodium 5012.1 mg208.8%

Total Carbohydrates 40 g13.5%

Dietary Fiber 5.2 g20.7%

Sugars 24.2 g

Protein 264 g528%

Vitamin A 196.6% Vitamin C 263.6%

Calcium 233.6% Iron 97.3%

*Based on a 2000 Calorie diet

Egg Scramble Recipe