Savory Ham & Egg Scramble

Got a ton of leftovers from a baked ham? This recipe was shared in a blog entry about ways to reinvent your leftovers so they don't get boring. Read it here. 

TOOLS

• Saute pan
• Large glass mixing bowl
• Cheese grater

INGREDIENTS  (Serves 2 people)

• 5 eggs
• 1/4 cups light cream or half & half (half milk, half cream)
• 1/4 cup baked ham, cubed
• 1/4 cup grated white cheddar cheese (I love Cabot)
• 1 small onion, diced
• 2 TB freshly chopped chives
• 1 tsp. freshly minced thyme
• Pinch of nutmeg
• Salt and pepper

 DIRECTIONS 

1. Grease pan with a generous tablespoon of butter and saute onions until softened, about 3-5 minutes, then reduce heat to medium-low and add chives and thyme.  
2. Meanwhile, whisk together eggs and cream in mixing bowl. Add nutmeg, plus 1/4 tsp. salt and pepper. 
3. When saute pan has cooled on lower setting (medium-low), add egg mixture. You want the eggs to cook slowly to achieve the right texture: light and fluffy.
4. Stay near the pan. Using a wooden spoon, slowly stir the mixture, scraping the bottom and sides of the pan. As the eggs heat up, they will start to scramble. 
5. Stir in the ham and cheese and cook until ham is heated and cheese is melted.