Kentucky Farmhouse Scramble
 
Lynn's Paradise Café, Louisville, Ky.
 
For the Food Network's "Throwdown with Bobby Flay"
 
1 tablespoon butter
1 tablespoon canola or vegetable oil
8 ounces diced boneless country ham
˝ cup diced roasted red peppers, well drained
12 large eggs
4 ounces grated Kenny’s Farmhouse Swiss cheese
Salt and pepper to taste
Tobacco onions for garnish
 
Heat a non-stick 12-inch sauté pan over medium heat. Add butter and oil and swirl around the pan until melted. Add the country ham and sauté until it begins to brown, about 3 minutes. Turn heat to medium-low. Stir in roasted red peppers and beaten eggs. After the eggs begin to set, stir slowly from edge to edge with a heat-resistant rubber spatula until large curds form. This will take 5 minutes or so. When eggs are still moist and slightly runny, fold in the shredded cheese and season with salt and pepper. Remove the pan from the heat and garnish.
 
Serves 4.