Tuesday, April 6, 2010
1 tablespoon butter or margarine
1/2 cup thinly sliced red bell pepper
1/2 cup thinly sliced onion
1/2 cup chopped zucchini
1 cup chopped cooked ham
1/4 cup milk
1/4 teaspoon salt
Dash of pepper
1 medium roma (plum) tomato, sliced
1/4 cup shredded Italian-style cheese blend (1 oz)
1 tablespoon sliced fresh basil leaves, if desired
1. In 10-inch nonstick skillet, melt butter over medium heat. Cook bell pepper, onion, zucchini and ham in butter 3 to 4 minutes, stirring occasionally, until vegetables are crisp-tender and ham is starting to brown.
2. Meanwhile, in small bowl, beat eggs, milk, salt and pepper with fork or wire whisk until well mixed.
3. Pour egg mixture over ham mixture. Cook over medium heat 6 to 8 minutes, stirring gently, until eggs are almost set. Reduce heat to low. Top with tomato slices and cheese. Cover and cook 2 to 3 minutes or until cheese is melted and eggs are completely set. Sprinkle with basil. Cut into wedges.
Yummy! I do mine without the Bell pepper since I am not a huge fan of them except in fajitas. I use yellow squash instead.