Ham and eggs with parm and herbs
While ideal for breakfast or brunch, this quick entrée would also make a delicious lunch or dinner. The strong, sharp, nutty flavor of freshly grated Parmigiano-Reggiano is what takes these eggs to the next level. We opted for chives here to sprinkle on top once the eggs are cooked, but you could use any herb you have on hand, such as basil, thyme, rosemary, or oregano. If you don’t have fresh herbs, shop your spice cabinet and use 1/4 teaspoon of dried herbs instead. This is also an ideal opportunity to give leftover ham a new life. If you’ve got chicken or turkey in your fridge, substitute those for the ham, if you like.
Cooked lean ham
½ cup(s), diced
2 item(s), large
1 pinch(es), freshly ground
1 Tbsp, fresh, minced (for garnish)
1 pinch(es), optional
- Add butter to a nonstick skillet over medium heat; when it melts, add ham, cooking, stirring occasionally, until slightly crispy, 3 minutes.
- In a small bowl, whisk together eggs, egg whites, cheese and pepper; add to skillet and stir with ham. Scramble until eggs are cooked but still slightly wet (or longer if desired). Serve sprinkled with chives and salt.
- Serving: 3/4 c
This recipe by Jenny Rosenstrach, originally published in How to Celebrate Everything, has been modified for Weight Watchers with permission.