Westernscramble Recipes

WESTERN SCRAMBLE

Steps:

• Cook ham, green pepper, and onions in butter until vegetables are tender.
• Stir soup until smooth; blend in eggs; add to ham mixture.
• Cook over low heat until eggs are set, lifting eggs gently now and then.

WESTERN OMELETTE

Steps:

• In a small bowl, beat together 3 of the eggs and season lightly with salt and pepper. Set aside.
• Heat 3 tablespoons of the butter in a small non-stick skillet, with tight-fitting lid, over medium heat. Add the peppers and cook, covered, without stirring, until tender, about 3 minutes. Uncover and raise the heat to medium-high. Add the ham and scallions and cook, stirring frequently, until hot, about 1 minute. Transfer the mixture to a bowl.
• Melt a nut-sized piece of the remaining butter in the skillet over medium heat. When the foam subsides, add 1/4 of the pepper mixture. Pour in the beaten eggs and cook, stirring constantly with a heat-resistant rubber spatula, until just cooked, about 30 seconds. Turn off the heat and, using the rubber spatula, smooth over the top of the omelette so that it evenly covers the inside of the skillet. If using the cheese, sprinkle about 2 tablespoons over the omelette. Let rest for 30 seconds until the omelette has set.
• Using the rubber spatula, fold the omelette in half, and transfer to a warmed plate. Cover with foil to keep warm. Repeat with the remaining ingredients to make 4 omelettes in all.

WESTERN OMELET

Steps:

• Melt 1 teaspoon butter in a small skillet over medium heat. Add mushrooms, bell pepper, and green onions; cook until tender, about 5 minutes. Stir in ham until heated through, about 1 minute. Season with salt and pepper. Set filling mixture aside in a small bowl and keep warm.
• Beat eggs together in a bowl; season with salt and pepper.
• Heat the same skillet over medium-high heat. Add remaining 1 teaspoon butter; heat until foaming. Pour in eggs and cook for 30 seconds. Lift the edges of the omelet so that the uncooked egg runs under the cooked edges and comes into contact with the hot skillet. Shake and tilt the skillet to move the uncooked egg. Repeat until the top is set but still moist and soft, about 2 minutes.
• Spread the filling over one side of the omelet. Fold the other half over the filling and slide omelet onto a plate.

SKILLET SCRAMBLE

Steps:

• In a large skillet, saute the potatoes, green pepper and onion in oil. Stir in the onion powder, garlic powder and seasoned salt., In a large bowl, combine the eggs, ham, water, salsa, salt and pepper. Add to the potato mixture. Cook and stir over medium heat until eggs are completely set. Sprinkle with cheese; cook 2 minutes longer or until cheese is melted.

WESTERN SCRAMBLE

Steps:

• 1. In a bowl, whisk the eggs, 1 cup cheese, salt and pepper; set aside.
• 2. Heat a 10-in. skillet on medium heat; sauté jalapeno, onion, ham and sausage in butter until veggies are tender.
• 3. Reduce heat to medium-low; add egg mixture. Stir to combine and then cook for 1 or 2 minutes or until eggs begin to set.
• 4. With a spatula, gently push the mixture from outside edge toward the middle of skillet to stir so eggs will cook evenly.
• 5. Continue this until mixture is nearly completely set. (They will still look a little wet.)
• 6. Remove to serving platter, adjust salt and pepper if necessary, and sprinkle with remaining cheese.
• 7. By the time the eggs are served from the platter to plate the eggs should have completed cooking from the residual heat. They should be perfectly tender and not rubbery or dry.
• 8. Great served with fresh sliced tomatoes and/or avocado, fresh fruit and Soft Fried Potatoes.