Basic Creole Scramble

I love to come up with new Scrambles. Nearly every new 'creation' is made solely from ingredients that I have on hand. This one was inspired by one last slice of smoked ham leftover from Easter Dinner.




This recipe makes 1 large serving. Stretch it out to 2 servings by adding a side dish, fruit, toast, etc.


2 large eggs
2 tablespoons ham, diced
1 tablespoon tomatoes (canned or peeled and seeded fresh), diced
1 tablespoon bell pepper, diced
1 tablespoon green onion (reserve some for a garnish), thinly sliced
Pinch of sea salt (omit if your Cajin Seasoning has salt)
Bayou Blend Seasoning, to taste (or other salt free Cajun seasoning)


Add the eggs to a bowl and lightly beat. Add remaining ingredients to the eggs and whisk to combine. Heat a non-stick skillet over medium high heat. Add the egg mixture. As the eggs begin to set, 'scramble' with a wooden or silicon spatula. When the eggs are set, remove from heat and plate. Sprinkle with additional seasoning, if desired and top with reserved green onion.