Breakfast Scramble

Ahh, the breakfast scramble. So many variations. This one's been a crowd favorite for awhile...


  • 8-inch nonstick omelet pan
  • high-heat spatula
  • Thick cut ham (I like the Niman Ranch mini hams) 
  • Breakast potatoes
  • Good coffee
  • Cholula or another good hot sauce


Serves Two

  • 2 green onions, thinly sliced
  • 1 jalapeno, seeded and finely chopped
  • 2 t canola oil
  • 1 tomato, seeded and diced
  • 2-3 oz ham, diced
  • 5 eggs


In a nonstick pan, heat the canola oil over a medium flame

Add the jalapeno and green onion and sweat briefly

In a mixing bowl, whisk the eggs well and reserve

Add the ham to the pan and cook for a few minutes

Add the tomato when the ham is a bit browned. Cook for a minute or so, until it softens and the color deepens.

Add the eggs and a pinch of kosher salt. Allow to sit for a moment.

Using a heat resistant spatula, gently scrape the bottom and sides of pan, releasing the cooked eggs. Allow to sit a moment between scraping again. You’re aiming to form large pieces of scrambled egg.

Continue to turn and scrape gently until the eggs are cooked to your liking. Serve with a good hot sauce.


  • Cut 2-3 Russet potatoes into small dice. 
  • Follow step 1 at right, but add the potatoes to the pan and cook for about 10 minutes before adding the jalapeno and green onion. 
  • Follow remaining method instructions in order.

copyright 2008-ad infinitum Katie Fairbank