Spaghetti Scramble With Ham and Cheese
"You certainly don’t need more reasons to eat spaghetti—those are endless—but new ways to eat spaghetti? A jar of marinara or butter and parmesan can start to feel a little boring on weeknights. Enter a ham-and-egg scramble with spaghetti added to the mix. Genius! The spaghetti is toasted in oil before cooking in chicken stock, which adds toasty, nutty flavor to the dish. Finish with ham, melted Cheddar cheese, and sharp scallions for a satisfying, original meal. Given the breakfast staples at play here, this recipe plays equally well in the morning or the evening, depending your mood...."
INGREDIENTS
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1/4 cup olive oil, divided
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6 ounces ham, cut into 1/2-in. cubes
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4 ounces uncooked spaghetti, broken into 1-in. pieces
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2 1/2 cups low-sodium chicken stock
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3 large eggs, lightly beaten
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4 ounces sharp Cheddar cheese, finely shredded (about 1 cup)
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3 scallions, sliced ( 1/3 cup)
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1/2 teaspoon kosher salt
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1/2 teaspoon black pepper
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