No time for eggs in the morning, have them for dinner! So many options, but here’s a quicky. Scrambled eggs stuffed with veggies, ham and cheese.
This dinner is a result of left over lunch meat (ham), an excess of veggies, and a fridgefull of cheese. Sides are compliments of perfectly ripe avocado and left over mash.
- Chop and saute veggies in a little olive oil. We had onion, red pep, mushroom & tomato
- Throw in chopped ham
- Beat 5 eggs (add a pour of milk if you’d like) and pour into buttered hot pan and scramble
- Add veggies and top with cheese (cover so the cheese melts)
We accomanied our colourful scrambled with a slice of avocado and refried mash potatos.
Garnish with salsa, sour cream, Frank’s hot sauce, Greek yogurt and/or cottage cheese.