Ingredients

serves 4

　　1 tablespoon unsalted butter

　　1 tablespoon canola oil

　　8 ounces boneless country ham, diced

　　1 small red bell pepper, roasted (see Notes, page 22) and diced

　　12 large eggs, beaten

　　1 cup (4 ounces) grated Jarlsberg cheese

　　Freshly ground black pepper

　　

Step 1

Heat a 12-inch nonstick sauté pan over medium-high heat. Add the butter and oil and swirl around the pan until the butter melts. Add the country ham and cook until it begins to brown, about 3 minutes.

　　

Step 2

Turn the heat to medium-low. Stir in the roasted red bell pepper and beaten eggs. After the eggs begin to set, stir slowly from edge to edge with a heat-resistant rubber spatula until large curds form. This will take anywhere from 5 to 8 minutes. If they are setting too quickly, reduce the heat to low. While the eggs are still moist and slightly runny, fold in the grated cheese and season with pepper.

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