Soft Scrambled Eggs
192kcal
Ingredients
- 8 whole eggs
- ¼ cup 2% milk (optional)
- ¼ teaspoon salt
- a pinch of black pepper
Toppings:
- ½ cup diced green bell pepper
- ½ cup diced red bell pepper
- 6 oz diced ham
- ¼ cup diced onion
Method
- In a non-stick skillet over medium-high heat, add ham, chopped bell peppers, and onion. Cook for about 4-5 minutes or until tender. Set aside.
- In a large bowl, add milk, salt, black pepper, and eggs. Use an electric mixer or fork, whisk the eggs vigorously for at least 30 seconds.
- Heat a non-stick skillet over medium-low heat. Pour in the eggs and let them rest for a few seconds. Using a heat-resistant rubber spatula, cook and stir the eggs frequently until eggs begin to thicken and form small curds.
- Add the ham and bell pepper mixture. Stir gently until incorporated. Turn off the heat before the eggs are fully cooked to prevent overcooking. Keep stirring until no liquid egg remains.
Nutrition
Calories192kcalCarbohydrates5gProtein20gFat10gSaturated Fat3gTrans Fat1gCholesterol351mgSodium833mgPotassium229mgFiber1gSugar3gVitamin A1143IUVitamin C40mgCalcium73mgIron2mg
Notes
For non-stick skillet users: You need to melt about 1 tablespoon of butter to scramble the eggs and another tablespoon of butter to cook the ham and bell pepper mixture.
How to store scrambled eggs: You can put the leftover scrambled eggs in individual containers. Store them in the fridge for 3-4 days or 3-6 months in the freezer.
How to reheat the scrambled eggs: Put the leftover in a microwave. Cook on high for 30-40 seconds, stir, then microwave for an additional 30-40 seconds, or until eggs are warm throughout. Let stand in the microwave for 1 minute before serving.