This copy is for personal, non-commercial use. To order presentation-ready copies for distribution you can: 1) Use the "Reprint" button found on the top and bottom of every article, 2) Visit reprints.theygsgroup.com/dailyherald.asp for samples and additional information or 3) Order a reprint of this article now.
Fresh Egg Scramble with Ham and Cheese
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.
Serves two.
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.