You are here

Egg Scramble

Chef.at.Home's picture
Ingredients
  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)
Directions

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.
Drain.
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

Cuisine: 
American
Course: 
Breakfast
Method: 
Boiled
Ingredient: 
Egg

Rate It

Your rating: None
4.06111
Average: 4.1 (18 votes)