Kentucky Farmhouse Scramble
Kentucky Farmhouse Scramble
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 496
- Total Fat
- 33
- Saturated Fat
- 13
- Carbohydrates
- 4
- Dietary Fiber
- 0
- Sugar
- 2
- Protein
- 43
- Cholesterol
- 631
- Sodium
- 1762
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 496
- Total Fat
- 33
- Saturated Fat
- 13
- Carbohydrates
- 4
- Dietary Fiber
- 0
- Sugar
- 2
- Protein
- 43
- Cholesterol
- 631
- Sodium
- 1762
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
Ingredients
1 tablespoon butter
1 tablespoon canola or vegetable oil
8 ounces diced boneless country ham
1/2 cup diced roasted red peppers
12 large eggs, whisked until well blended
4 ounces grated Jarlsberg cheese (recommended: Kenny's Country)
Salt and pepper
Directions
- Heat a nonstick 12-inch saute pan over medium heat. Add butter and oil and swirl around the pan until melted. Add the country ham and saute until it begins to brown, about 3 minutes. Turn heat to low. Stir in roasted red peppers and beaten eggs. After the eggs begin to set, stir slowly from edge to edge with a heat-resistant rubber spatula until large curds form. This will take 5 minutes or so. When eggs are still moist and slightly runny, fold in the grated cheese and season with salt and pepper.
- Remove the pan from the heat and serve with fried green tomatoes and buttermilk biscuits with sorghum butter.
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