- 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.
- This recipe yields 4 servings.
- Comments: 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.
Notes:
Recipe adapted from Williams-Sonoma Kitchen Library Series, Breakfasts & Brunches, by Norman Kolpas (Time-Life Books, 1997) |
