| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Eggs | 4 | Servings | |
INGREDIENTS
| 2 | ts | Butter |
| 2 | tb | Green Onion; Chopped |
| 2 | tb | Green Bell Pepper; Chopped |
| 5 | Eggs | |
| 1/4 | c | Whole Milk |
| 1/4 | c | Mayonnaise |
| 1/8 | ts | Salt |
| 1/8 | ts | Pepper |
| 1/2 | c | Cooked Ham; Chopped |
| 1 | Tomato; Chopped | |
| 1/3 | c | Mild Cheddar; Shredded |
| Toast |
INSTRUCTIONS
From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM> Date: Mon, 29 Jul 1996 09:32:58 -0800 Cooking times are based on quantities for 4 servings and the use of a standard (500-625 watt) microwave oven, adjust as required. Combine the butter, green onion and bell pepper in a (1/ Quart) microwave safe casserole. Microwave on MEDIUM HIGH until vegetables are tender (1/ minutes). Add the eggs, milk, mayonnaise, salt and pepper. Beat well with a fork or wire whisk. Stir in the ham and tomato. Cover. Microwave on MEDIUM HIGH until the eggs are just set (6-8 minutes), stirring every minute. Sprinkle with cheese. Cover. Let stand for 2 minutes. Serve hot over toast. EAT-L Digest 29 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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