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. MORE+ LESS-

By Betty Crocker Kitchens

November 17, 2010

eggs

tablespoons milk

1/2

teaspoon garlic salt

tablespoons margarine or butter

1/2

cup finely chopped cooked ham

1/4

cup chopped green bell pepper

1/4

cup chopped onion

oz. (1/2 cup) shredded Cheddar cheese

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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.

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.
To make Mexican-style scrambled eggs, top each serving with salsa and chopped fresh cilantro.
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.