Western Egg Scramble With Ham, Cheddar And Sour Cream

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 25 min · Pork · gluten-free, keto, low-carb, high-protein

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Ingredients

• 1/2 lb, diced thick-cut deli ham
• 8 eggs
• 3 oz, shredded sharp cheddar
• 1/4 cup sour cream
• 3 tbsp unsalted butter
• 1, diced bell peppers
• 1, diced yellow onion
• 2, sliced scallions
• 3/4 tsp kosher salt
• 1/2 tsp black pepper

Method (tap to check — screen stays awake)

1. Melt 2 tablespoons of the butter in a large skillet over medium-high and cook the diced ham for 5 minutes, until the edges have caught and browned.
2. Add the peppers and onion and cook 5 minutes more, until the onion turns translucent and the peppers slump but still hold their shape.
3. Whisk the eggs with the salt and pepper until fully blended. Lower the heat to medium-low, add the remaining 4 tablespoons of butter, and pour in the eggs.
4. Let them sit 30 seconds, then fold them over themselves with a spatula for 4 to 5 minutes, until they form large soft curds and are just short of fully set.
5. Fold in the cheddar off the heat, top with the sour cream and scallions, and serve immediately.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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