While we had a lot of leftover ham from Christmas, I have been making all kinds of ham recipes, this Ham & Veggie Scramble is included! I love making a good scramble. One of the reasons I love scrambles is because they are so much easier to make than omelettes and they taste just as good. If you’ve ever had an omelette gone bad, you just turn it into a scramble!
I also love making scrambles because you can literally eat them for breakfast, brunch, lunch or even dinner! They’re filled with veggies and protein so they fill you up. They are also a blank canvas, as you can add any kind of veggies and protein into them and it’s always delicious. We made a few different types of ham and veggie scrambles over the past couple weeks, but this one was one of my faves. I added mushrooms, red onion, and orange bell pepper along with ham. Another combo we made that was really good was mushrooms, scallions, and ham. You could also add cheese to this ham and veggie scramble if you wanted as well and it would be delicious!
The trick to making the best scramble is to cook your veggies first. You want to make sure they are almost completely cooked before adding in the eggs. Because the eggs cook so quickly, the veggies need to cook first, otherwise they’ll be under cooked. You can use butter or oil to cook the veggies, whatever you prefer, though I usually use butter as that’s what I cook my eggs in. If you want to add cheese, add 1 to 2 ounces of shredded cheese in when you add in the eggs.
You can also add toppings to your scramble like ketchup or salsa, depending on what you like. If you know me then you know I am a Midwest girl and it’s ketchup all the way!
Ham & Veggie Scramble
Makes 2 servings
4 organic large eggs
1 to 2 tablespoons organic salted butter
6 organic baby Bella mushrooms, sliced
half organic orange bell pepper, diced
2 slices organic red onion, diced
4 ounces organic ham, diced
salt and pepper to taste
Crack the eggs into a bowl and beat, set aside.
In a large skillet over medium heat, add the butter and allow to melt and coat the pan completely. Add the mushrooms, bell pepper, and onion. Sauté over medium heat until the mushrooms are cooked and onions are translucent and fragrant.
Add in the ham and heat for about 1 minute. Add in the eggs and continue to cook, scrambling, until eggs are cooked thoroughly.
Add salt and pepper to taste. Serve with toast and toppings if desired.
High Altitude — Follow the recipe as noted.
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