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Denver Scramble




Source of Recipe


Better Homes and Gardens New Cookbook/1983
1 cup diced fully cooked ham
1 2-ounced can mushroom stems and pieces, drained
1/4 cup chopped onion
2 tablespoons butter or margarine
2 tablespoons chopped green pepper
8 eggs
1/3 cup milk


1 In a 10-inch skillet cook ham, mushrooms, onion, and green pepper in butter or margarine over medium heat about 5 minutes or till vegetables are tender but not brown. Beat together eggs, milk, 1/4 teaspoon salt, and dash pepper; add to skillet. Cook, without stirring, till mixture begins to set on the bottom and around edges. Using a large spoon or spatula, lift and fold partially cooked egg mixture so uncooked portion flows underneath. Continue cooking over medium heat about 4 minutes or till eggs are cooked throughout but are still glossy and moist. Serve immediately.