Fresh Egg Scramble with Ham and Cheese
- Photos (1)
1 tablespoon extra-virgin olive oil
1 clove garlic
1 small shallot or ¼ small white onion
3 large eggs
¼ cup chopped ham
¼ cup shredded cheese of choice, such as white cheddar
Salt and pepper to taste
Heat oil over medium heat in an 8-inch or larger skillet. Peel and thinly slice garlic and shallot, and add to pan. Cook for 1 minute or until translucent.
Meanwhile, in a small bowl, lightly whisk eggs and stir in ham and cheese. Add to pan and lightly scramble for 1 to 2 minutes, or until eggs are softly cooked. Remove from heat and let stand for 30 seconds. Season with salt and pepper or pass at the table.
Cook's note: To double, use a larger pan and allow a bit more time.
Nutrition values per serving: 257 calories (69 percent from fat), 19 g fat (6 g saturated), 3 g carbohydrates, 1 g fiber, 17 g protein, 338 mg cholesterol, 400 mg sodium.
- Share Facebook Twitter
Article sent to (required)E-mail
Article sent from (required)E-mail Name
Subject Line (article title)
Message (optional)Success - Article sent Click to close
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.Need more information about reprints? Visit our Reprints Section for more details.
Contact information ( * required )Name * Company Telephone * E-mail *
Article InformationTitle URL
Message (optional)Success - Reprint request sent Click to close