Denver-Style Egg Scramble

Ingredients

• 6 large eggs
• 1 tbsp olive oil
• 1/2 bell pepper, diced
• 1/4 onion, diced
• 1/2 cup diced cooked ham
• salt and pepper to taste

Method

1. 1

   Heat olive oil in a skillet over medium heat. Sauté bell pepper and onion 4-5 minutes until softened, releasing their moisture before the eggs go in — this is what keeps the final scramble from turning watery.

2. 2

   Add the diced ham and cook 2 minutes until warmed through.

3. 3

   Whisk the eggs with salt and pepper, then pour into the skillet.

4. 4

   Cook over medium-low heat, stirring gently, until soft curds form and the eggs are just set, about 3-4 minutes.