During my freshman year at UC Berkeley, I was on a 21 meal dining plan that gave me the option to exchange my dining room meal for meal at one of seven restaurants on the campus itself. Sometimes I would go to the Golden Bear for breakfast near Sproul Hall and get a wonderful toasted pita pocket that included ham, egg, tomato and cheese. I have taken that delightful combination and have made it my own for our weekend breakfast scramble.
Ingredients:
- 1 Tbsp Olive Oil
- 8 oz of Jennie-O Turkey ham, diced
- 6 eggs (or more)
- 2-3 Medium tomatoes diced
- 4 oz shredded cheese
- 6 Pita Pockets or Naan bread
Full Video Tutorial
Preparation:
- Heat up a skillet to medium high heat and pour in the oil. Once the oil it hot add the ham and cook till it starts to pop about 4-6 minutes. Flip the ham over to cook the other side (another 2-3 minutes). When done, set the ham aside.
- If not enough oil remains for cooking the eggs, add more oil. Turn down the heat to low to medium heat to scramble the eggs.
- Beat the eggs till well blended. Pour the eggs into the hot skillet. Stir the eggs and keep scraping the skillet till the eggs are firm. Place the eggs in the same dish with the ham.
- Heat up the skillet back to medium high. Throw the tomatoes in the skillet. Cook till slightly watery, about 3-5 minutes. Dump the ham and egg mixture back into the skillet to combine ingredients thoroughly.
- Reduce the heat to medium low and add cheese on top to melt.
- Heat up your bread in the oven set to 400 degrees or the toaster.
- Spread the egg, ham, tomato, cheese mixture into each bread.
- Enjoy
Kitchen Items used in this recipe
 |  |
| Fullstar Vegetable Chopper | SENZER Gravity Electric Salt and Pepper Grinder Set |
