Confetti Scrambled Eggs

This recipe is a flavorful version of everyday scrambled eggs. Allowing 2 eggs per person, you can easily adjust this recipe up or down.

Serves: 4Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy

Serves: 4


  • 8 large eggs
  • 1⁄4 cup whole milk
  • 1⁄2 tsp. salt
  • 1⁄8 tsp. ground black pepper
  • 2 Tbsp. butter
  • 1 large tomato, seeded and diced
  • 1⁄4 cup. chopped red bell pepper
  • 1⁄2 cup. finely chopped ham
  • 1 Tbsp. chopped fresh parsley


  • In a medium bowl, whisk together eggs, milk, salt, and pepper until well blended.
  • Melt butter in a heavy skillet over medium-low heat. When butter is sizzling hot, pour in egg mixture.
  • Reduce heat slightly. As egg mixture begins to look set on the bottom and sides of the skillet, fold over toward the center with a spatula. Repeat until eggs are almost set, then fold in tomato, bell pepper, and ham. Sprinkle with parsley to serve.