This breakfast could be considered as loaded scrambled eggs, a deconstructed omelet or maybe a fritatta that didn't try very hard. Just kidding. I considered it delicious. The key is to not dry out the eggs. So remember Lolly's egg scrambling rule: When you had the eggs to the skillet to scramble them, turn off the heat. Let the heat from the skillet and ingredients cook the eggs. Perfect every time. Who wants dried out, separated, hard scrambled eggs?
1 T. unsalted butter
1/4 cup diced yellow onions
1 small red cherry pepper, stemmed, seeded and diced
1 small jalapeno, stemmed, seeded and diced
1 medium fiesta green bell pepper, stemmed, seeded and diced
1/4 t. minced garlic
3 slices Canadian bacon, chopped4 eggs
dash of salt and pepper
1/8 t. chili powder
4 cherry tomatoes, diced
1/4 cup shredded Mexican blend cheese
In a large skillet, over medium heat, melt butter and cook onions, peppers and garlic until softened, about 4 - 5 minutes.
Add chopped Canadian bacon and cook, stirring occasionally until lightly browned.
In a large measuring cup or bowl, whisk eggs with salt and pepper and chili powder and pour into skillet over ham and veggies. Turn off heat.
Slowly stir eggs into the ham and vegetable mixture. The heat from the skillet will cook the eggs.
Continue to gently stir the eggs until they are softly cooked.
Top with chopped tomatoes and shredded cheese. Serve immediately.