As we begin Hamapalooza 2017...
The "morning after Easter " breakfast starts us off with a simple version of an old favorite: the Denver Omelette. But, feeling a bit lazy, I decided to scramble instead.
I diced a bit of roasted red pepper, some mushrooms, and two scallions. These sautéed for a bit in butter (hey... it's a holiday!). Then I tossed in some diced Easter ham and 6 eggs.
Now, unlike my usual looong-slooow-cooking scrambled eggs, these eggs get tossed into a very hot non-stick skillet and stirred, whipped, and turned constantly for about a minute. As soon as they appear barely wet... remove them from the heat... toss in a handful of cheddar... stir again... plate (warm, of course)... shower with chives... and devour.
And this year's Hamapalooza is off to a grand start!