-
1
Combine 1/2 cup cheese, milk and eggs in bowl.
-
2
Beat with wire whisk until well mixed; set aside.
-
3
Melt butter in 12-inch nonstick skillet until sizzling; add onion and green pepper.
-
4
Cook 2-3 minutes over medium-high heat, stirring occasionally, until vegetables are crisply tender.
-
5
Add ham; continue cooking 1 minute.
-
6
Pour egg mixture over ham mixture.
-
7
Reduce heat to medium.Continue cooking 3-4 minutes, lifting eggs slightly with spatula to allow uncooked portion to flow underneath, until eggs are set.
-
8
Sprinkle with remaining cheese.
-
9
Variations: Italian Egg Scramble: Combine 1/4 cup milk, 8 eggs and 1 tablespoon Parmesan & herb seasoning in bowl.
-
10
Beat with whisk until well mixed; set aside.
-
11
Melt 2 tablespoons butter in 12-inch nonstick skillet until sizzling; add 1 teaspoon finely chopped garlic.
-
12
Cook 1 minute over medium-high heat.
-
13
Reduce heat to medium; add eggs.
-
14
Cook 3-4 minutes, lifting slightly with spatula to allow uncooked portion to flow underneath, until eggs are set.
-
15
Remove from heat.
-
16
Top with 1 1/2 cups chopped tomato; garnish with chopped fresh basil leaves, if desired.
-
17
Serve immediately.
-
18
Mexican Egg Scramble: Combine 1/4 cup milk, 8 eggs and 2 tablespoons taco seasoning in bowl.
-
19
Beat with whisk until well mixed; set aside.
-
20
Melt 2 tablespoons butter in 12-inch nonstick skillet until sizzling; add 1 (4-ounce) can chopped green chiles.
-
21
Cook 1 minute over medium-high heat.
-
22
Reduce heat to medium; add eggs.
-
23
Continue cooking 3-4 minutes, lifting slightly with spatula to allow uncooked portion to flow underneath, until eggs are set.
-
24
Remove from heat; sprinkle with 1/4 cup shredded Cheddar cheese.
-
25
Cover; let stand 1 minute to allow cheese to melt.
-
26
Serve with salsa.
