Southwestern Recipe

Preheat and prep

Preheat oven to 350°F (175°C) if you plan to finish the dish in the oven or to keep warm. Dice the house-baked country ham into roughly 1/4-inch pieces. Dice the red and green bell peppers. Roughly chop the spinach. Dice the avocado and set aside with a squeeze of lime to slow browning. Measure out cheese and spices.

Sauté vegetables and ham

Heat a 10-inch nonstick or ovenproof skillet over medium heat. Add olive oil and 1 tablespoon butter. When butter melts and foams, add the diced country ham and cook 2–3 minutes until it begins to brown and release aroma. Add the diced red and green bell peppers and sauté 3–4 minutes until they soften but still hold some bite.

Add chopped spinach to the skillet and cook, stirring, 1–2 minutes until wilted. Season the ham and vegetables with 1/2 teaspoon kosher salt (reserve the remainder), 1/4 teaspoon black pepper, 1/2 teaspoon chili powder, and 1/4 teaspoon smoked paprika. Stir to combine and remove the skillet from the heat briefly.

Whisk eggs

In a medium bowl, whisk together the 6 large eggs and 1/4 cup whole milk until homogenous and slightly frothy. Add remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper to the eggs and whisk briefly.

Return the skillet with ham and vegetables to low heat. Reduce heat to low. Add the remaining 1 tablespoon butter and swirl to coat. Pour the egg mixture evenly over the ham and vegetables. Let eggs set gently at the edges for about 1–2 minutes without stirring.

Using a spatula, gently lift edges to allow uncooked eggs to flow beneath; continue until eggs are mostly set but still slightly moist on top, about 3–4 minutes. Sprinkle the shredded Cheddar-Jack cheese evenly over the top. If you prefer the cheese fully melted and the top more set, transfer the ovenproof skillet to the preheated 350°F oven and bake 5–7 minutes until cheese is melted and eggs are cooked through. If not using an oven, cover the pan with a lid for 2–3 minutes off the heat to finish melting and set the eggs.

Remove skillet from heat. Scatter the diced avocado evenly over the cooked eggs and fill. Sprinkle chopped fresh cilantro over the top and add an extra squeeze of lime from the wedges to taste. Drizzle hot sauce if desired.

Slice into portions in the skillet or transfer to plates. Serve immediately with remaining lime wedges on the side.