Egg Scramble Recipe
Ingredients
| Potatoes | 1/2 Cup (16 tbs), peeled | |
| Sweet red pepper | 1/2 Cup (16 tbs), chopped | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Vegetable oil | 2 Teaspoon, divided | |
| 2 cups cubed fully cooked ham | ||
| Eggs | 16 Small | |
| Sour cream | 2/3 Cup (16 tbs) | |
| Milk | 1/2 Cup (16 tbs) | |
| 1 teaspoon onion salt | ||
| Garlic salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Shredded Cheddar cheese | 2 Cup (16 tbs), divided | |
Directions
Place the potatoes in a small saucepan and cover with water.
Bring to a boil.
Reduce heat; cover and simmer for 10-15 minutes or until tender.
Drain.
In a large skillet, saute half of the peppers and onion in 1 teaspoon oil until tender.
Add half of the ham and potatoes; saute 2-3 minutes longer.
Meanwhile, in a blender, combine the eggs, sour cream, milk, onion salt, garlic salt and pepper.
Cover and process until smooth.
Pour half over the vegetable mixture; cook and stir over medium heat until eggs are completely set.
Sprinkle with 1 cup cheese.
Repeat with remaining ingredients.
Bring to a boil.
Reduce heat; cover and simmer for 10-15 minutes or until tender.
Drain.
In a large skillet, saute half of the peppers and onion in 1 teaspoon oil until tender.
Add half of the ham and potatoes; saute 2-3 minutes longer.
Meanwhile, in a blender, combine the eggs, sour cream, milk, onion salt, garlic salt and pepper.
Cover and process until smooth.
Pour half over the vegetable mixture; cook and stir over medium heat until eggs are completely set.
Sprinkle with 1 cup cheese.
Repeat with remaining ingredients.
Chef
