Ham and Vegetable Scrambled Eggs

Ham and Vegetable Scrambled Eggs

Enjoy this cheesy egg dish that’s made with ham and vegetables - a delicious dinner that’s ready in 20 minutes.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

4

servings

8
eggs
2
tablespoons milk
1/2
teaspoon garlic salt
2
tablespoons margarine or butter
1/2
cup finely chopped cooked ham
1/4
cup chopped green bell pepper
1/4
cup chopped onion
2
oz. (1/2 cup) shredded Cheddar cheese
  1. In medium bowl, combine eggs, milk and garlic salt; beat well. Set aside.
  2. Melt margarine in large skillet over medium heat. Add ham, bell pepper and onion; cook and stir 2 to 4 minutes or until vegetables are crisp-tender.
  3. Pour egg mixture over ham mixture in skillet. Cook until eggs are set but slightly moist, stirring occasionally from outside edge to center of pan. Remove from heat. Sprinkle with cheese. Cover; let stand 1 minute or until cheese is melted.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Healthy Hint
To lower the fat by about 10 grams per serving, substitute two 8-oz. cartons of frozen fat-free egg product, thawed, for the eggs. Using reduced-fat cheese will save an additional 1 gram of fat per serving.
Make It Special
To make Mexican-style scrambled eggs, top each serving with salsa and chopped fresh cilantro.
Recipe Variation
Try other chopped vegetables, such as broccoli and red bell pepper, in place of the green pepper and onion, or substitute a different cheese such as Swiss or colby-Monterey Jack.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 280
    • (Calories from Fat 190),
  • Total Fat 21g
    • (Saturated Fat 8g,),
  • Cholesterol 450mg;
  • Sodium 770mg;
  • Total Carbohydrate 3g
    • (Dietary Fiber 0g,
    • Sugars 2g),
  • Protein 20g;
Percent Daily Value*:
    Exchanges:
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.