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First prepare Tempura batter. Whisk together the following ingredients thoroughly and let stand for 15 minutes before using. This can be made the night before and held in a covered bowl overnight:
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egg
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cup ice cold water
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cup flour
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Next, roast a sweet red bell pepper. This can be done on a gas grill, under a broiler or directly on a gas burner unit on top of the stove. Using a set of tongs, turn the pepper until most of the outside is scorched black. Immediately place pepper in a sealed plastic bag for 10 minutes. This will allow the pepper to steam off the outer scorched skin which can then be easily removed and discarded. Chop the pepper into 2 cm chunks and set aside. This can easily be prepared the night before to save time.
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Pour an inch of canola oil into a frying pan and heat to 325 degrees F. Dip onion strips into batter and drop into hot oil for 1 to 2 minutes until golden brown. Drain on a wire rack and hold in a warm oven while the rest of the dish is being prepared.
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In a large sauté pan on medium-low flame, heat butter and extra virgin olive oil.
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Add red pepper and ham and slowly sauté for 2 minutes
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Add 1 clove minced garlic and sauté for an additional 20-30 seconds.
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Add 8 lightly beaten eggs and cook to a soft scramble, seasoning with salt and black pepper. In the final minute of cooking, reduce heat to low and fold in ½ cup shredded cheese. (smoked gouda, mozzarella, and monetary jack are good choices. Very often I blend all 3 if I have them on hand)
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Serve with the tempura onions on top.