Since I usually cook a turkey for Thanksgiving and Christmas dinner, I tend to lean toward ham for Easter. I usually have a decent amount of ham leftover, probably because I prepare a large amount in fear that I will run out. This past year I decided to use the leftover ham to make a delicious egg dish.
First, I prepare my vegetables. I cut up a small onion and half of a green pepper. You can use red peppers as well if you have one on hand. Then, I add a tablespoon of butter to my frying pan and begin cooking the vegetables for about six to eight minutes.