A delightful twist on classic scrambled eggs, featuring fresh vegetables and savory ham.
Crack the eggs into a mixing bowl and whisk them together with the milk, salt, and pepper until well combined.
Whisking the eggs thoroughly incorporates air, making them fluffier when cooked.
Dice the tomato and bell pepper into small pieces and chop the parsley finely.
Use fresh vegetables for the best flavor and texture.
Heat the butter in a skillet over medium heat until melted.
Ensure the butter coats the entire skillet to prevent sticking.
Add the diced ham to the skillet and cook for 2 minutes, stirring occasionally.
Cook the ham until it starts to brown slightly for added flavor.
Pour the egg mixture into the skillet and let it cook undisturbed for a minute until it begins to set.
Avoid stirring immediately to allow the eggs to form curds.
Gently stir the eggs with a spatula, folding them over to form large curds. Continue cooking until the eggs are just set but still moist.
Remove the skillet from heat slightly before the eggs are fully cooked to prevent overcooking.
Add the diced vegetables and parsley to the skillet, folding them gently into the eggs.
Adding the vegetables at the end retains their freshness and crunch.
Serve the scrambled eggs immediately, garnished with additional parsley if desired.
Serve the eggs warm for the best taste and texture.
