Black Forest Ham Recipe

Gather all ingredients. Finely dice the onion and red bell pepper, roughly chop the spinach, and dice or slice the Black Forest ham into bite-size pieces if not already diced.

Warm the tortillas briefly so they are pliable: wrap in a damp paper towel and microwave 20–25 seconds or warm individually in a dry skillet 15–20 seconds per side. Keep wrapped to stay warm until assembly.

Sauté aromatics and ham

Heat a 10-inch nonstick or cast-iron skillet over medium heat. Add 1 tablespoon olive oil. When shimmering, add the diced onion and red bell pepper and sauté 3–4 minutes until softened and translucent.

Add the diced Black Forest ham and cook 2–3 minutes, stirring, until ham is warmed through and edges begin to color. Sprinkle smoked paprika over the mixture and stir to combine.

Add the chopped spinach and cook 30–45 seconds until wilted. Transfer the ham-vegetable mixture to a bowl and set aside.

In a medium bowl, whisk together 6 eggs, 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until uniform and slightly frothy.

Cook eggs

Melt 1 tablespoon butter in the same skillet over medium-low heat. Pour in the egg mixture. Let eggs sit undisturbed 10–15 seconds until edges begin to set, then gently push cooked edges toward the center with a spatula, tilting the pan to allow uncooked egg to flow underneath. Continue stirring gently until eggs are mostly set but still moist, about 2–3 minutes total. Remove from heat (eggs will finish cooking in residual heat).

Fold the reserved ham-vegetable mixture into the scrambled eggs until evenly distributed.

Lay one warmed tortilla flat. Spoon about 1/4 of the egg-ham mixture down the center of the tortilla (about 3/4 to 1 cup). Top with approximately 3/8 cup (about 2 oz) shredded cheddar cheese and about 2 tablespoons salsa.

Fold the sides of the tortilla in toward the center, then roll tightly from the bottom to form a burrito. Place seam-side down on a plate. Repeat with remaining tortillas and filling.

Toast to melt cheese (optional)

Heat the skillet over medium heat with a little nonstick spray or a light brush of oil. Place burritos seam-side down and cook 1.5–2 minutes per side until golden brown and cheese is melted inside. Alternatively, place burritos seam-side down on a baking sheet and bake at 350°F (175°C) for 8–10 minutes.

Slice burritos in half if desired. Serve hot with remaining salsa and sour cream on the side for dipping.