I hate scrambled eggs. Except, that is, when I make them. These, I like. Even my dad says they're perfect! If you're looking for firm eggs, go somewhere else; these are both moist and gooey, while not undercooked (I have a horror of salmonella). Serves 1 to 2. Simply double to serve 3 to 4 (or two people with bigger appetites).

Ingredients

• 2 large eggs
• 1/2 tsp. Worcestershire sauce (I use Lea & Perrins, of course)
• 2 Tbsp. nonfat milk or low-fat milk
• salt and pepper
• 1 slice cooked ham, chopped into bite-size pieces
• 1/4 to 1/3 cup shredded cheddar cheese or Mexican blend cheese
• nonstick cooking spray

Directions

1. Spray non-stick frying pan with cooking spray.
2. Heat up over medium to medium-high heat. (Use medium on an electric stove, medium-high on a gas.)
3. While pan is heating, whisk together eggs, worchestershire sauce, milk, salt, and pepper with a fork, just until blended.
4. Pour into pan and stir continually for about 2 to 3 minutes, until eggs are cooked. Because of the milk, they will remain moist, but they should not be runny or sticky.
5. Turn off heat, but leave pan on burner.
6. Add ham and cheese.
7. Stir until everything is mixed, ham is heated, and cheese is melted. Yum!

This recipe was submitted by ketchupqueen on January 31, 2005.