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eggs Denver Scramble

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This Western diner-style recipe may be better known as an omelette, but the
casual nature of its embellishments are well suited to a scramble (in essence,
an omelette in which the filling is mixed with the eggs). If you like, accompany with a simple tomato
sauce (click on the link at left).

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Ingredients

  • 2 Tbs. unsalted butter
  • 112 yellow onion, cut into 1/2-inch dice
  • 1/2 green bell pepper, seeded, deribbed and
  • cut into 1/2-inch squares
  • 1/2 red bell pepper, seeded, deribbed and cut
  • into 1/2-inch squares
  • 6 oz. smoked ham or Canadian bacon, cut into
  • 1/2-inch dice
  • 8 eggs, lightly beaten
  • Salt and freshly ground white pepper, to taste
  • 2 oz. cheddar cheese, shredded (optional)
  • 1 Tbs. finely chopped fresh flat-leaf parsley

Details

Preparation

Step 1

In a nonstick fry pan over medium-low heat, melt the butter. Add the onion and green and red bell
peppers and saute, stirring frequently, until the vegetables are tender-crisp, 2 to 3 minutes. Add the ham
and saute for 1 minute more.
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Add the eggs, season with salt and white pepper and cook, stirring and scraping frequently, until the
eggs form soft, moist curds that bind with the other ingredients, 2 to 3 minutes. Stir in the cheese and
continue stirring and scraping until the eggs are done to your liking.
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Spoon onto warmed individual plates and garnish with the parsley. Serve immediately. Serves 4.

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