YOUR SOLIN GENERATED RECIPE
Ham and Bell Pepper Scramble with Toast
Sautéed bell peppers and lean ham folded into fluffy eggs and served with a slice of golden, crisp sourdough toast.
INGREDIENTS
2 large eggs
0.5 cup egg whites
4 oz lean diced ham
0.5 cup diced red bell pepper
1 tsp ghee
1 slice sourdough bread
1 tbsp sliced green onion
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a small bowl, whisk together the large eggs, egg whites, sea salt, and black pepper until well combined.
Heat a non-stick skillet over medium heat and add the ghee, swirling to coat the pan.
Add the diced red bell pepper and lean ham to the skillet, sautéing for 3 to 4 minutes until the peppers are tender and the ham is slightly browned.
Reduce the heat to medium-low and pour the egg mixture into the skillet.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft curds until the eggs are just set but still moist.
While the eggs cook, toast the sourdough bread until it reaches your desired level of crispness.
Garnish the scramble with sliced green onions and serve immediately alongside the warm toast.