| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Breakfast &, Brunch | 6 | Servings | |
INGREDIENTS
| 1/3 | c | Onion; chopped |
| 1/4 | c | Green pepper; chopped |
| 2 | md | Potatoes; peeled,cooked,cubed |
| 1 1/2 | c | Low-fat ham; fully cooked, julienned |
| Egg Beatersr 99% egg substitute; equal 6 eggs | ||
| 2 | tb | Water |
| 1 | ds | Pepper |
INSTRUCTIONS
Seeing I haven't posted in quite a while, I thought that I would post lowfat from the Taste of Home Lowfat Country Cooking. Out of 455 recipes I only have 44 formatted. Plan on formatting the rest this week. Hope you all enjoy these. In a large skillet coated with nonstick cooking spray, cook onion and green pepper until crisp-tender. Add potatoes and ham; cook and stir for 5 minutes. In a bowl, combine egg substitute, water and pepper; pour over ham mixture. Cook over low heat, stirring occasionally, until eggs are completely set. Serving Size: 1/6 recipe Calories: 141, Total Fat: 4gm, Calories from Fat: 25%, Saturated Fat: 1gm, Cholesterol: 17mg, Sodium: 614mg, Carbohydrate: 11gm, Protein: 15gm NOTES : Ham and potatoes are comforting additions to ordinary scrambled eggs. My family enjoys this dish so much I sometimes make it for dinner. Recipe by: Marsha Ransom, South Haven, Michigan Posted to recipelu-digest Volume 01 Number 419 by "Dorothy Tapping" <unicorn4@usit.net> on Dec 30, 1997
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