Kentucky Farmhouse Scramble

Name: Kentucky Farmhouse Scramble
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Cuisine: american
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

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Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 4 servings

Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 4 servings

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Lynn's Paradise Cafe, Louisville, KY