Directions
BEAT eggs, milk, salt and pepper in small bowl until blended.
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.
TOP eggs with salsa and ham. SERVE immediately.
Ingredients
- 2 large EGGS
- 2 Tbsp. milk
- 1 tsp. butter
- 2 Tbsp. tomatillo salsa, warmed
- 2 Tbsp. chopped ham
Tips
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.
This recipe is an excellent source of choline and a good source of protein and vitamin A.
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.
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
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.