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Preheat oven to 350 degrees F (180 degrees C). Chop
Onions (2 Tbsp)
Red Bell Peppers (2 Tbsp)
Broccoli (1/2 cup)
into small florets,
Mushrooms (1/4 cup)
and set them aside all together.
Turkey Ham (1/2 cup)
and set aside with
Frozen Shredded Hash Browns (1/2 cup)
Sea Salt (1/2 tsp)
Ground Black Pepper (1/4 tsp)
Dried Tarragon (1/4 tsp)
and set aside.
In a 6-inch soapstone sauté pan or cast iron skillet, melt
Butter (1 Tbsp)
over medium heat. Add onion, red bell pepper, broccoli and mushrooms; cook for 4-5 minutes or until the vegetables are tender.
Add turkey ham and thawed diced hash brown potatoes; cook for another 2 minutes, stirring often.
Pour egg mixture into the pan; switch to low heat and let it cook for 8-10 minutes or until the egg is about to set.
Remove from heat; sprinkle with
Shredded Cheddar Cheese (1 cup)
and bake for 5-7 minutes, uncovered.
Sriracha (to taste)
and serve immediately. Enjoy!
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