Cheesy Ham And Egg Scramble
Serving Size / Yield
- 3 large cage-free eggs
- ½ tsp. Worcestershire sauce
- 2 tbs. milk
- 1/8 tsp. kosher salt
- 1/8 tsp. freshly ground black pepper
- 1 C. cooked ham, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- ¼ C. Parmesan cheese, shredded
Coat a large skillet with non-stick cooking spray and warm over medium heat. Combine eggs, Worcestershire, milk, salt and ground pepper in a medium mixing bowl. Whisk until ingredients are well blended. Set aside.
Add ham and bell peppers to skillet. Cook for 3 minutes. Pour in egg mixture and stir well. Stir and cook for 3 minutes or until eggs are set.
Sprinkle cheese over scramble and serve warm.