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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