Author: Adapted from Scrambled Eggs, Many Ways from Katie Workman's The Mom 100 Cookbook (pp. 5-7)
Recipe type: Breakfast, Dinner, Eggs
Kosher or coarse salt and freshly ground black pepper
About ¾ c diced ham (about 4 oz.)
½ c diced pineapple
½ c diced tomatoes
2 t unsalted butter
½ c shredded cheddar cheese
Crack the eggs into a bowl, season to taste with salt and pepper, and blend well with a fork or a whisk.
Whisk in the ham, pineapple, and tomatoes.
Spray a medium skillet with olive oil or nonstick cooking spray.
Melt the butter in the pan over medium-high heat.
Pour in the egg mixture and allow to cook until the bottom startes to set slightly, about 1 minute.
Using a spatula or wooden spoon, keep scraping the bottom of the skillet, pausing for 20 seconds or so after each few pushes to let the eggs set again. Break apart any large pieces and keep moving the eggs around so that the runny parts it the skillet.
Just before the eggs are done to your liking, sprinkle the cheese over the top, and cover with a lid until the cheese melts, and the eggs finish cooking.
Remove from the heat, scoop onto plates, and season with more salt and pepper, if desired.
Recipe by Cupcakes & Kale Chips at http://cupcakesandkalechips.com/hawaiian-scrambled-eggs-for-backtoschool-sundaysupper-with-katieworkman100/