Beat eggs, 1/4 teaspoon salt, and 1/8 teaspoon pepper with fork in bowl until eggs are thoroughly combined and mixture is pure yellow; do not overbeat.
Melt butter in 10-inch nonstick skillet over medium-high heat, swirling to coat pan. Add egg mixture and, using heat-resistant rubber spatula, constantly and firmly scrape along bottom and sides of skillet until eggs begin to clump and spatula leaves trail on bottom of skillet, 1 1/2 to 2 1/2 minutes.
Reduce heat to low and add ham and Gruyère. Gently but constantly fold eggs until clumped and slightly wet, 30 to 60 seconds. Immediately transfer eggs to warmed plates and season with salt and pepper to taste. Serve immediately.
change up fillings!
Spinach, feta, mushroom, sun dried tomato
havarti & dill
smoked salmon & chive
Ingredients
Directions
Beat eggs, 1/4 teaspoon salt, and 1/8 teaspoon pepper with fork in bowl until eggs are thoroughly combined and mixture is pure yellow; do not overbeat.
Melt butter in 10-inch nonstick skillet over medium-high heat, swirling to coat pan. Add egg mixture and, using heat-resistant rubber spatula, constantly and firmly scrape along bottom and sides of skillet until eggs begin to clump and spatula leaves trail on bottom of skillet, 1 1/2 to 2 1/2 minutes.
Reduce heat to low and add ham and Gruyère. Gently but constantly fold eggs until clumped and slightly wet, 30 to 60 seconds. Immediately transfer eggs to warmed plates and season with salt and pepper to taste. Serve immediately.
change up fillings!
Spinach, feta, mushroom, sun dried tomato
havarti & dill
smoked salmon & chive
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