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Denver Scramble

Source of Recipe

From "Williams Sonoma: Cooking at Home" by Chuck Williams


Recipe Introduction

"The diner-style combination of bell peppers, ham, and cheese may be best known as an omelet, but the casual nature of its contents makes it equally well-suited to a scramble. If you like, top it with Fresh Tomato Sauce (see recipe)."

List of Ingredients

◦ 2 tablespoons unsalted butter
◦ � yellow onion, diced
◦ � *each* green and red bell pepper, diced
◦ 6 ounces smoked ham or Canadian bacon, diced
◦ 8 eggs, lightly beaten
◦ Salt and ground pepper
◦ � cup (2 ounces) shredded Cheddar cheese


Recipe

In a nonstick frying pan over medium-low heat, melt the butter. Add the onion and bell peppers and saut�, stirring frequently, until the vegetables are tender-crisp, 2 to 3 minutes. Add the ham and saut� for one minute longer to heat through.

Add the eggs to the pan, season with salt and pepper, and continue to cook over medium-low heat, stirring and scraping frequently, until the eggs begin to form soft, moist curds, 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 serve right away.

Makes 4 servings








❧ Fresh Tomato Sauce:

◦ 2 pounds ripe tomatoes
◦ � cup chopped fresh basil
◦ 1 clove garlic, minced
◦ � cup extra-virgin olive oil
◦ Salt and ground pepper

Peel, seed, and chop the tomatoes. If you are using thin-skinned heirloom tomatoes, you can skip the peeling step.

In a large bowl, mix together the tomatoes, basil, garlic, and oil. Season with the salt and pepper and let stand for 30 minutes to allow the flavors to blend before using.

Makes 4 to 6 servings