Green Eggs & Ham

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  • Ingredients
    2 large EGGS
    2 Tbsp. milk
    Pinch salt and pepper, as desired
    1 tsp. butter
    2 Tbsp. tomatillo salsa, warmed
    2 Tbsp. chopped ham

    Yields: 2 servings

  • Nutritional Information

    Per serving: 1/2 of recipe

    Calories: 122

    Total fat: 9 g
    Saturated fat: 4 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 3 g

    Cholesterol: 198 mg
    Sodium: 260 mg
    Carbohydrates: 2 g
    Fiber: 0 g
    Sugar: 2 g
    Protein: 8 g
    Vitamin A: 108 mcg
    Vitamin D: 1 mcg
    Folate: 24 mcg
    Choline: 156 mg
    Calcium: 46 mg
    Iron: 1 mg
    Potassium: 116 mg

    This recipe is an excellent source of choline and a good source of protein and vitamin A.

Directions

  1. BEAT eggs, milk, salt and pepper in small bowl until blended.

  2. HEAT butter in nonstick skillet over medium heat until hot. POUR in egg mixture. As eggs begin to set, gently PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking—pulling, lifting and folding eggs—until thickened and no visible liquid egg remains. Do not stir constantly. REMOVE from heat.

  3. TOP eggs with salsa and ham. SERVE immediately.

Insider Info

  • Avoid cast iron. Eggs scrambled in a cast iron skillet can turn a greenish shade. This harmless but unappealing color change is the result of a chemical reaction between iron in the pan and sulfur in egg whites.
  • Don’t overcook. The heat retained in the pan will continue to cook and firm up the eggs after pan is removed from heat.
  • How long to beat? It’s a matter of preference. Light beating produces more dense scrambled eggs. Vigorous beating aerates the eggs, resulting in lighter fluffier curds.