Western Breakfast Scramble

5 from 1 vote
Print
Course: Breakfast
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2 servings
Calories: 329kcal

Ingredients

  • 2 tbsp Extra-virgin olive oil
  • 2 tbsp Red onion chopped fine
  • 2 oz Deli ham chopped
  • 4 Eggs beaten
  • 2 tbsp Grape tomatoes quartered
  • 2 slices Sourdough bread toasted and halved (or use a full slice of bread per portion if desired)
  • 2 Pear cored and sliced (Check the Fruit guide to substitute seasonal fruits)
  • 2 tbsp Scallions chopped
US Customary - Metric

Instructions

  • Heat a non-stick pan over medium heat. Once hot, add the oil, onion, and ham. Saute onions start to soften.
  • Add the eggs and tomato into the pan. Move the eggs using circular motions with a spatula or wooden spoon to fluff up and cook, (move the pan on and off the heat as needed to prevent the eggs from overcooking or drying out). Remove the pan from the heat while the eggs are still moist.  Season with salt and pepper to taste. 
  • Lightly toast the bread.
  • Serve with toast and pear. Garnish with scallions.

Nutrition

Calories: 329kcal | Carbohydrates: 30g | Protein: 15g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 330mg | Sodium: 406mg | Potassium: 350mg | Fiber: 4g | Sugar: 12g | Vitamin A: 700IU | Vitamin C: 11mg | Calcium: 115mg | Iron: 3mg

Western Breakfast Scramble

5 from 1 vote
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast
Servings 2 servings
Calories 329 kcal

Ingredients
 
 

  • 2 tbsp Extra-virgin olive oil
  • 2 tbsp Red onion chopped fine
  • 2 oz Deli ham chopped
  • 4 Eggs beaten
  • 2 tbsp Grape tomatoes quartered
  • 2 slices Sourdough bread toasted and halved (or use a full slice of bread per portion if desired)
  • 2 Pear cored and sliced (Check the Fruit guide to substitute seasonal fruits)
  • 2 tbsp Scallions chopped

Instructions
 

  • Heat a non-stick pan over medium heat. Once hot, add the oil, onion, and ham. Saute onions start to soften.
  • Add the eggs and tomato into the pan. Move the eggs using circular motions with a spatula or wooden spoon to fluff up and cook, (move the pan on and off the heat as needed to prevent the eggs from overcooking or drying out). Remove the pan from the heat while the eggs are still moist.  Season with salt and pepper to taste. 
  • Lightly toast the bread.
  • Serve with toast and pear. Garnish with scallions.

Nutrition

Calories: 329kcalCarbohydrates: 30gProtein: 15gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 330mgSodium: 406mgPotassium: 350mgFiber: 4gSugar: 12gVitamin A: 700IUVitamin C: 11mgCalcium: 115mgIron: 3mg
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