YOUR SOLIN GENERATED RECIPE
Classic Ham and Egg Scramble with Pancakes
Sautéed red skin potatoes and savory ham scrambled with fluffy eggs, served alongside a golden-brown pancake for a satisfying and hearty breakfast.
INGREDIENTS
1 large eggs
0.5 cup liquid egg whites
3 oz diced smoked ham
0.5 cup diced red skin potatoes
1 medium protein pancake
0.5 tsp ghee
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
Wash and dice the red skin potatoes into small, uniform cubes to ensure even cooking.
Heat 0.5 tsp of ghee in a non-stick skillet over medium heat and sauté the potatoes until they are tender and golden-brown.
Add the diced ham to the skillet with the potatoes and cook for 2-3 minutes until the edges are slightly crispy.
In a small mixing bowl, whisk together the whole eggs and liquid egg whites with the sea salt and black pepper.
Lower the heat to medium-low, add the remaining 0.5 tsp of ghee, and pour the egg mixture into the skillet.
Gently scramble the eggs using a spatula, folding them into the ham and potatoes until just set and fluffy.
Stir in the fresh chives during the last 30 seconds of cooking.
Prepare or reheat the protein pancake according to package instructions until warm.
Plate the scramble alongside the warm pancake and serve immediately while hot.