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In a bowl, combine all ingredients for the salad. Set aside.
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In another bowl, mix beaten eggs and pulled ham.
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Heat butter in a non-stick skillet. Pour in egg mixture and scramble for 3–5 minutes (depending on how you like your eggs), stirring gently—you don’t want it too thick, but rather a light, soft texture.
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Serve immediately in a bowl with Mexican-style tomatoes and toast.
Chef’s Secret: For a delicious light and creamy texture, be sure not to over-scramble the eggs. Dry and lumpy eggs...no thanks!