Western Scramble

Directions

1. 1
   Combine 1/2 cup cheese, milk and eggs in bowl.
2. 2
   Beat with wire whisk until well mixed; set aside.
3. 3
   Melt butter in 12-inch nonstick skillet until sizzling; add onion and green pepper.
4. 4
   Cook 2-3 minutes over medium-high heat, stirring occasionally, until vegetables are crisply tender.
5. 5
   Add ham; continue cooking 1 minute.
6. 6
   Pour egg mixture over ham mixture.
7. 7
   Reduce heat to medium.Continue cooking 3-4 minutes, lifting eggs slightly with spatula to allow uncooked portion to flow underneath, until eggs are set.
8. 8
   Sprinkle with remaining cheese.
9. 9
   Variations: Italian Egg Scramble: Combine 1/4 cup milk, 8 eggs and 1 tablespoon Parmesan & herb seasoning in bowl.
10. 10
    Beat with whisk until well mixed; set aside.
11. 11
    Melt 2 tablespoons butter in 12-inch nonstick skillet until sizzling; add 1 teaspoon finely chopped garlic.
12. 12
    Cook 1 minute over medium-high heat.
13. 13
    Reduce heat to medium; add eggs.
14. 14
    Cook 3-4 minutes, lifting slightly with spatula to allow uncooked portion to flow underneath, until eggs are set.
15. 15
    Remove from heat.
16. 16
    Top with 1 1/2 cups chopped tomato; garnish with chopped fresh basil leaves, if desired.
17. 17
    Serve immediately.
18. 18
    Mexican Egg Scramble: Combine 1/4 cup milk, 8 eggs and 2 tablespoons taco seasoning in bowl.
19. 19
    Beat with whisk until well mixed; set aside.
20. 20
    Melt 2 tablespoons butter in 12-inch nonstick skillet until sizzling; add 1 (4-ounce) can chopped green chiles.
21. 21
    Cook 1 minute over medium-high heat.
22. 22
    Reduce heat to medium; add eggs.
23. 23
    Continue cooking 3-4 minutes, lifting slightly with spatula to allow uncooked portion to flow underneath, until eggs are set.
24. 24
    Remove from heat; sprinkle with 1/4 cup shredded Cheddar cheese.
25. 25
    Cover; let stand 1 minute to allow cheese to melt.
26. 26
    Serve with salsa.