1teaspoonfresh chopped parsley for toppingoptional
Crack eggs into a large bowl along with milk and salt and pepper
12 eggs, 2 tablespoons milk or half and half, ½ teaspoon salt, ¼ teaspoon pepper
Scramble eggs with a whisk and set aside.
Place one tablespoon of oil in a large nonstick pan over medium heat.
1 tablespoon olive oil
Add onions and cook for 2-3 minutes just until onions begin to sweat and soften slightly.
¾ cup onion
Add bell peppers and continue cooking for another 1-2 minutes.
1 bell pepper
Place cubed ham in pan and heat for 1 minute until ham is warm.
2 cups ham
Add scrambled eggs. Allow eggs to cook for a minute and then begin stirring eggs with a spatula breaking up eggs and mixing everything together.
Cook just until eggs are cooked through and then add cheese. Stir everything together.
1 ½ cups shredded cheddar cheese
Serve hot with additional shredded cheese on top and a bit of fresh chopped parsley.
Be flexible with your ingredients - don't worry if you have a little extra or are short a bit on the onion, bell pepper, ham and cheese.
Use a pan large enough to hold everything.
For best results, use a nonstick pan.
Don't overcook your peppers and onions. You still want a bit of bite to them.
Add a bit more oil to pan before adding eggs, if your eggs tend to stick to your pan.
Add the cheese right at the end of cooking. Once my eggs are done, I turn off the heat and then fold in the cheese.
Sprinkle additional cheese on top of the eggs.
Serve right out of the pan or place eggs in a serving dish.
To make for a larger crowdThis dish served six hungry adults, but if you need more you can easily double this recipe. Make certain you have a large enough pan, or cook in two separate pans.You can also add additional eggs without adding more filling. This will help stretch the dish and you'll still have plenty of filling. I plan on two eggs per person.