Scrambled Eggs With Tomatoes, Peppers, Onions And Ham


Melt butter in 10-12" skillet and saute ham strips in butter until lightly browned. Set aside. Add onions and peppers to skillet and cook over low heat until soft but not brown. Place chopped tomatoes over onion mixture and season with salt and pepper. Cover pan and cook slowly for 5-8 minutes. Uncover, raise heat and cook until most of the liquid has evaporated. In separate skillet, melt 1 1/2 TBS butter, add eggs and scramble lightly. Remove eggs from heat, top with tomato mixture and garnish with ham strips. 4 servings.