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Kentucky Farmhouse Scramble

Source of Recipe


From "Bobby Flay's Throwdown!" by Bobby Flay



List of Ingredients



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






Instructions



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.
   
   
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.
   
   
3. While the eggs are still moist and slightly runny, fold in the grated cheese and season with pepper.
   
   Serves 4