Ingredients:

  • 4 oz (115g) cooked ham, diced into small cubes
  • 1 tbsp (14g) unsalted butter
  • 1/4 cup (28g) shredded Monterey Jack or Oaxaca cheese
  • 4 large eggs
  • 1 tbsp (15ml) heavy cream or whole milk
  • 1/4 tsp (1.5g) kosher salt
  • 1/8 tsp (0.5g) freshly cracked black pepper

Instructions:

  1. Melt the butter in an 8-inch non-stick skillet over medium heat. Add the diced ham and sauté for 2–3 minutes until the edges are golden-brown.
  2. Reduce the heat to medium-low. Pour in the whisked egg mixture and let it sit undisturbed for 30 seconds until the edges begin to set.
  3. Using a silicone spatula, gently push the eggs from the edges toward the center to create large, soft curds.
  4. When the eggs look glossy and slightly underdone, sprinkle the cheese over the top. Fold one last time until the cheese is melted and the eggs are just set.