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Epicurious

Lynn Winter’s Kentucky Farmhouse Scramble

Recipe information

  • Yield

    serves 4

Ingredients

1 tablespoon unsalted butter
1 tablespoon canola oil
8 ounces boneless country ham, diced
1 small red bell pepper, roasted (see Notes, page 22) and diced
12 large eggs, beaten
1 cup (4 ounces) grated Jarlsberg cheese
Freshly ground black pepper

Preparation

  1. Step 1

    Heat a 12-inch nonstick sauté pan over medium-high heat. Add the butter and oil and swirl around the pan until the butter melts. Add the country ham and cook until it begins to brown, about 3 minutes.

    Step 2

    Turn the heat to medium-low. Stir in the roasted red bell pepper and beaten eggs. After the eggs begin to set, stir slowly from edge to edge with a heat-resistant rubber spatula until large curds form. This will take anywhere from 5 to 8 minutes. If they are setting too quickly, reduce the heat to low. While the eggs are still moist and slightly runny, fold in the grated cheese and season with pepper.

Bobby Flay's Throwdown!
TagsEggHamMeatBell PepperVegetableCheeseDairyMainBreakfastNut FreeGluten FreeVegetarianEasyQuickCookbooks
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