| 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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