Western Scramble

Western Scramble

These hearty eggs are loaded with cheese flavor and all the fixings of a Denver omelet.

15 min.prep time 25 min.total time
6 servings
131 Rating

Ingredients

3/4 cup shredded Cheddar cheese
1/4 cup milk
2 tablespoons Land O Lakes® Butter
1/4 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1 cup chopped cooked ham

Directions

Combine 1/2 cup cheese, milk and eggs in bowl. Beat with wire whisk until well mixed; set aside.

Melt butter in 12-inch nonstick skillet until sizzling; add onion and green pepper. Cook 2-3 minutes over medium-high heat, stirring occasionally, until vegetables are crisply tender. Add ham; continue cooking 1 minute.

Pour egg mixture over ham mixture. Reduce heat to medium.Continue cooking 3-4 minutes, lifting eggs slightly with spatula to allow uncooked portion to flow underneath, until eggs are set. Sprinkle with remaining cheese.

 

Variations:
Italian Egg Scramble:  Combine 1/4 cup milk, 8 eggs and 1 tablespoon Parmesan & herb seasoning in bowl. Beat with whisk until well mixed; set aside. Melt 2 tablespoons butter in 12-inch nonstick skillet until sizzling; add 1 teaspoon finely chopped garlic. Cook 1 minute over medium-high heat. Reduce heat to medium; add eggs. Cook 3-4 minutes, lifting slightly with spatula to allow uncooked portion to flow underneath, until eggs are set. Remove from heat. Top with 1 1/2 cups chopped tomato; garnish with chopped fresh basil leaves, if desired. Serve immediately.

Mexican Egg Scramble: Combine 1/4 cup milk, 8 eggs and 2 tablespoons taco seasoning in bowl. Beat with whisk until well mixed; set aside. Melt 2 tablespoons butter in 12-inch nonstick skillet until sizzling; add 1 (4-ounce) can chopped green chiles. Cook 1 minute over medium-high heat. Reduce heat to medium; add eggs. Continue cooking 3-4 minutes, lifting slightly with spatula to allow uncooked portion to flow underneath, until eggs are set. Remove from heat; sprinkle with 1/4 cup shredded Cheddar cheese. Cover; let stand 1 minute to allow cheese to melt. Serve with salsa.

Nutrition Facts (1 serving)

Calories: 250

Fat: 19g

Cholesterol: 290mg

Sodium: 500mg

Carbohydrates: 2g

Dietary Fiber: 0g

Protein: 17g

Recipe #14375©2008Land O'Lakes, Inc.

Recipe Comments & Reviews

I made the Mexican Egg Scramble version, and it was perfectly good with leftover enchiladas, some sausage, and toast for breakfast.

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