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Ham and Vegetable Scrambled Eggs

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By Betty Crocker Kitchens
Updated Nov 17, 2010
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Enjoy this cheesy egg dish that’s made with ham and vegetables - a delicious dinner that’s ready in 20 minutes.

Ham and Vegetable Scrambled Eggs

  • Prep Time 20 min
  • Total 20 min
  • Servings 4
  • Ingredients 8
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Ingredients

  • 8 eggs
  • 2 tablespoons milk
  • 1/2 teaspoon garlic salt
  • 2 tablespoons margarine or butter
  • 1/2 cup finely chopped cooked ham
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped onion
  • 2 oz. (1/2 cup) shredded Cheddar cheese

Instructions

  • Step 
    1
    In medium bowl, combine eggs, milk and garlic salt; beat well. Set aside.
  • Step 
    2
    Melt margarine in large skillet over medium heat. Add ham, bell pepper and onion; cook and stir 2 to 4 minutes or until vegetables are crisp-tender.
  • Step 
    3
    Pour egg mixture over ham mixture in skillet. Cook until eggs are set but slightly moist, stirring occasionally from outside edge to center of pan. Remove from heat. Sprinkle with cheese. Cover; let stand 1 minute or until cheese is melted.

Nutrition

280 Calories
21g Total Fat
20g Protein
3g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
190
Total Fat
21g
32%
Saturated Fat
8g
40%
Cholesterol
450mg
150%
Sodium
770mg
32%
Total Carbohydrate
3g
1%
Dietary Fiber
0g
0%
Sugars
2g
Protein
20g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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