Bettina's Scrambled Eggs (Two portions)
These simple scrambled eggs, a classic from the early 1900s, offer a quick and satisfying breakfast or light meal. Featuring fresh eggs, savory ham, and a touch of vegetables, this recipe delivers a creamy texture and a comforting flavor profile. Ready in minutes, it's perfect for a busy morning or a light supper.
Ingredients
- 2 large Eggs
- 1 teaspoon Onion, finely chopped
- 1/8 teaspoon Celery salt
- 1 tablespoon Pimento, chopped
- 1 tablespoon Green pepper, chopped
- 2 tablespoons Cooked ham, finely chopped
- 2 tablespoons Milk
- 1/2 tablespoon Butter
- 1/3 teaspoon Salt
- 1/8 teaspoon Paprika
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Instructions
- 1Melt the butter in a non-stick frying pan over medium heat. Add the chopped onions, pimento, and green pepper. Cook slowly for 1 minute, stirring occasionally, until softened.
- 2In a bowl, beat the eggs. Add the milk, celery salt, salt, paprika, and chopped ham. Whisk to combine. Pour the egg mixture into the frying pan with the vegetables. Cook, stirring constantly, until the eggs are thick and creamy, about 2 minutes. Serve immediately on a hot platter.
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