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Egg Scramble Recipe
|Diced peeled potatoes||1⁄2 Cup (8 tbs)|
|Chopped sweet red pepper||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Vegetable oil||2 Teaspoon (Divided)|
|Cubed fully cooked ham||2 Cup (32 tbs)|
|Sour cream||2⁄3 Cup (10.67 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Onion salt||1 Teaspoon|
|Garlic salt||1⁄2 Teaspoon|
|Shredded cheddar cheese||8 Ounce (Divided, 2 Cups)|
Serving size: Complete recipe
Calories 2901 Calories from Fat 1778
% Daily Value*
Total Fat 199 g306.6%
Saturated Fat 95.8 g478.9%
Trans Fat 0 g
Cholesterol 2905.6 mg
Sodium 4728.9 mg197%
Total Carbohydrates 45 g15.1%
Dietary Fiber 7.6 g30.3%
Sugars 26.6 g
Protein 231 g462.4%
Vitamin A 195.7% Vitamin C 261.2%
Calcium 226.9% Iron 70.4%
*Based on a 2000 Calorie diet
Bring to a boil.
Reduce heat; cover and simmer for 10-15 minutes or until tender.
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.