Ingredients:
- 2 Tbs. unsalted butter
- 1/2 yellow onion, cut into 1/2-inch dice
- 1/2 green bell pepper, seeded, deribbed and cut into 1/2-inch squares
- 1/2 red bell pepper, seeded, deribbed and cut into 1/2-inch squares
- 6 oz. smoked ham or Canadian bacon, cut into 1/2-inch dice
- 8 eggs, lightly beaten
- Salt and freshly ground white pepper, to taste
- 2 oz. cheddar cheese, shredded (optional)
- 1 Tbs. finely chopped fresh flat-leaf parsley
Directions:
In a nonstick fry pan over medium-low heat, melt the butter. Add the onion and green and red bell peppers and sauté, stirring frequently, until the vegetables are tender-crisp, 2 to 3 minutes. Add the ham and sauté for 1 minute more.
Add the eggs, season with salt and white pepper and cook, stirring and scraping frequently, until the eggs form soft, moist curds that bind with the other ingredients, 2 to 3 minutes. Stir in the cheese and continue stirring and scraping until the eggs are done to your liking.
Spoon onto warmed individual plates and garnish with the parsley. Serve immediately. Serves 4.
Adapted from
Williams-Sonoma Kitchen Library Series,
Breakfasts & Brunches,
by Norman Kolpas
(Time-Life Books, 1997).
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