Egg and Cheese Dishes

Ham and Cheese Wraps
Serves 4
1 cup ham, diced
1 Tbsp butter
8 eggs
4 burrito size flour tortillas
toppings such as grated cheese, salsa, diced tomato, diced green pepper, chopped spring onions
Heat a large skillet over medium-high heat. Add ham and cook, stirring occasionally, until nicely browned. Add butter. While butter is melting, break eggs in bowl and mix together until no white can be seen. Pour eggs into skillet and cook, stirring constantly, until cooked to desired doneness. Remove from heat. Lay tortillas out flat, spoon equal portion of scrambled eggs in the center of tortilla and top as desired. Fold sides of tortillas to center but do not overlap. Roll tortilla away from you, starting at the closest edge. Wrap can be eaten immediately or place in cleaned skillet, covered, and place on very low flame, until the gang is ready to eat. Serve with any leftover toppings.

Oma's Peasant Eggs
Serves 4
1 Tbsp butter or magazine
1 Tbsp vegetable or olive oil
1 large white potato, grated if raw, diced if leftover
1/2 cup rough chopped onions
1/2 cup rough chopped mushrooms
1/4 cup green pepper
8 eggs
1 chopped tomato (option)
1/2 cup cheese, grated (option)

In a heavy skillet, heat butter and oil. Gently add potato (careful with hot oil) and let brown on one side. Turn potato over and add onion, mushrooms, and pepper. Cook, stirring occasionally, until vegetables are tender. Break eggs into a clean bowl and mix until no white can be seen. Pour eggs over vegetables and stir gentle until eggs begin to set. Cover skillet and reduce heat to low. Continue cooking until eggs reach the desired degree of doneness. Sprinkle with optional tomato and cheese and serve. (This recipe has no rules. Spinach and zucchini work well as do stewed tomatoes and broccoli. Oma would want you to make it your own way so do as she said, "Have fun and eat well.")

Pita n' Eggs
Cut a slit in the top of a whole wheat pita bread and gently pull open to form a pocket. Line the pita with thin-sliced ham, then spoon in some hot scrambled eggs and/or homefried potatoes, diced tomatoes, grated cheese, salsa, whatever you have on hand and sounds good. Eat while still hot.

Fred's Spanish Eggs Omelet
Serves 2
(This is a recipe that gets better with practice. Fred adapted it from a dish served at the messhall at Fort Gordon, Georgia.) Break 2 to 3 eggs in a bowl and mix thoroughly with a little milk. Over low to medium flame, heat a skillet. Add butter or oil in whatever ratio you want but total should equal no more than 1 tablespoon. When butter/oil is nice and hot, pour in the egg mix. Give the skillet a quick shake and let cook for a while. When the edges look done, sprinkle the whole surface with some seasoned salt and seasoned pepper. Lower flame and allow eggs to cook undisturbed for a few minutes. Tear one or two slices of American cheese into dime size pieces and scatter over the eggs. Squirt a few lines of ketchup over eggs and cheese and cover. Continue cooking until omelet is light brown (underneath). Fold in thirds and give the omelet a few more minutes. Serve. If you have any salsa on hand, substitute it for the ketchup.