Crack eggs into a bowl, remove white bits from eggs, add ground pepper, beat vigorously with fork or whisk to desired consistency (some like it well beaten, some like it slightly beaten)

Add oil (or butter) to skillet med/med-high, add ham slivers and fry until heated through. Let brown to desired colour.

Note: The next step is a how my grandfather scrambled eggs, but you can use whatever method preferred.

Add egg mixture, let set for a few seconds, use a fork in long ever so gently sweeping motion, continue sweeping gently allowing a few seconds in between sweeps to allow the eggs to set, add scallions (if desired)

Continue turning until eggs are cooked to desired doneness (some like it firm, some like it soft)

Enjoy!! This is a must with leftover ham over the holdays, but OK to use pre-cooked packaged baked ham, but ensure liquid is cooked out before adding eggs.