1½ tablespoons unsalted butter 1½ tablespoons extra virgin olive oil 1½ cups chopped bell peppers (a mix of red, yellow & green is nice) 1 cup chopped onion 18 large eggs 1 cup reduced fat cheddar cheese, shredded ½ cup grated Parmesan cheese 4 ounces ham, cut in ¼-inch dice 1 teaspoon thyme ½ teaspoon kosher salt ¼ teaspoon *Tabasco® 2 tablespoons chopped parsley, for garnish *Tabasco® is a registered trademark owned by the McIlhenny Co
Nutritional information per serving: Calories 176 (62%from fat) • carb.4g • pro. 13g • fat 12g • sat. fat 4g • chol. 331mg • sod. 313mg • calc. 94mg • fiber 1g
Preheat Cuisinart™ Electric Skillet to 200°F; add butter and olive oil. When foam subsides, add peppers and onions. Cook, stirring for 1 minute. Cover Skillet and steam for 4-5 minutes, until softened. Beat eggs until well mixed; stir in cheddar, Parmesan, ham, thyme, salt and Tabasco®. Pour into hot Skillet and stir. Cook 15 seconds; stir again. Cover and cook until top looks dry, and the eggs don’t wiggle, about 30-35 minutes total. Serve hot or room temperature, garnish with chopped parsley, cut in 12 wedges.