Before moving to the Seattle area, we lived in Colorado for 2 years. I was pregnant and in the newborn phase with Gwen for half of that time so I didn’t post very many recipes. But I did learn to bake at high altitude (this guide saved my life baked goods)! I’m not sure how this recipe, the Denver scramble, came by its name but I do know I saw it on many menus there. The combo of green onion, sweet peppers, salty ham, and cheddar cheese in soft scrambled eggs has become one of our family’s breakfast staples ever since.

Like many recipes I create, I don’t use exact amounts. Generally I use about 2 eggs per human (3 if they’re extra hungry). And you can adjust the amount of fillings (veggies, ham, and cheese to taste). My kids prefer it not be too veggie-heavy. I love lots of onion so I sprinkle extra chives on mine before serving. Salsa or hot sauce and avocado are often served alongside.

Denver Scramble

INGREDIENTS

eggs
bell pepper, diced (I usually use red, but any color works)
green onion, sliced
butter
ham (or Canadian bacon), diced
cheddar cheese (I use medium or sharp), grated
salt and freshly ground black pepper, to taste

optional for serving:
fresh chopped chives
salsa or hot sauce
sliced avocado

DIRECTIONS

1. Crack eggs into a large bowl and whisk until well combined. Season with a pinch of salt and pepper.
2. Heat a bit of butter (or a drizzle of olive oil) in a large nonstick skillet over medium heat. Add the bell pepper and green onion and saute a few minutes. Add the diced ham and continue cooking until the peppers and onion are just tender. Remove the pan from the heat and pour the mixture onto a plate and set aside. Wipe the skillet clean with a paper towel.
3. Add another bit of butter to the same skillet and return it to medium-low heat. Pour in the whisked eggs. Scramble the eggs, stirring frequently with a spatula. When the eggs are about halfway done, stir in the bell pepper, onion, and ham mixture. When the eggs are just set, turn off the heat and stir in the cheese. Season to taste with salt and freshly ground black pepper, and serve with optional toppings.