Denver Scramble

By Late2Serenity

Ingredients

• 2 Tbs. unsalted butter
• 1/2 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

Servings 4
Adapted from williams-sonoma.com

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 sauté, stirring frequently, until the vegetables are tender-crisp, 2 to 3 minutes. Add the ham and sauté for 1 minute more.

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.

Spoon onto warmed individual plates and garnish with the parsley. Serve immediately.