Cuban Ham and Egg Scramble with Toasted Cuban Bread

A hearty Cuban-inspired egg scramble with savory ham, bell peppers, and onions, served with buttered Cuban bread and a fresh green salad for a quick dinner.

• Prep: 8 min
• Cook: 10 min
• Total: 18 min
• Servings: 1
• Cuisine: Cuban
• Difficulty: Easy

Dietary

• Soy-Free
• Nut-Free
• High-Protein

Tags

• sauté
• quick
• comfort food
• savory
• classic
• kid-friendly

Ingredients

• 2 eggs (large)
• 1 tablespoon milk
• 0.25 teaspoon salt
• 0.125 teaspoon black pepper
• 0.5 tablespoon olive oil
• 0.25 ounce cooked ham (diced)
• 1 tablespoon yellow onion (diced)
• 1 tablespoon green bell pepper (diced)
• 1 slice Cuban bread (split lengthwise)
• 0.5 tablespoon unsalted butter (softened)
• 0.5 cup mixed greens
• 1 tablespoon vinaigrette dressing

Instructions

1. In a small bowl, whisk together 2 large eggs, 1 tablespoon milk, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
2. Heat 1/2 tablespoon olive oil in a small non-stick skillet over medium heat. Add 1 tablespoon diced yellow onion, 1 tablespoon diced green bell pepper, and 1/4 ounce diced cooked ham. Sauté for 2-3 minutes until vegetables are slightly softened.
3. Pour the egg mixture into the skillet. Cook, stirring gently with a spatula, until the eggs are set but still moist, about 3-4 minutes.
4. While eggs cook, toast 1 slice Cuban bread in a toaster or pan until golden. Spread 1/2 tablespoon softened unsalted butter on the toasted bread.
5. In a small bowl, toss 1/2 cup mixed greens with 1 tablespoon vinaigrette dressing.
6. Serve the ham and egg scramble immediately with the buttered Cuban toast and green salad.

Notes

Do not overcook the eggs; they should be slightly soft. For extra flavor, you can briefly press the Cuban bread in a panini press.

Nutrition (per serving)

• Calories: 480
• Protein: 22 g
• Carbohydrates: 38 g
• Fat: 27 g
• Fiber: 3 g
• Sodium: 1200 mg
• Saturated Fat: 9.5 g
• Sugar: 6.5 g
• Cholesterol: 380 mg