| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Eggs |
4 |
Servings |
INGREDIENTS
| 3/4 |
c |
97%-fat-free hickory-smoked ham (4oz); finely chopped |
| 2 |
c |
Chopped red potatoes; (3/4 lb) |
| 1 |
c |
Chopped onion |
| 1/2 |
c |
Chopped green bell pepper |
| 3/4 |
c |
Skim milk |
| 5 |
|
Eggs* |
| 1/4 |
ts |
Salt |
| 14 |
ts |
Pepper |
| 2 |
oz |
Reduced-fat sharp Cheddar cheese; shredded |
|
4 |
servings |
INSTRUCTIONS
1. Spray 10-inch nonstick skillet with nonstick cooking spray. Heat over
high heat until hot. Add ham; cook and stir over medium-high-heat for 2 to
3 minutes or until lightly browned. Remove from skillet; cover to keep
warm.
2. Spray skillet again with cooking spray. Add potatoes, onions, bell
pepper and 1/2 cup of the milk; mix well. Bring to a boil. Reduce heat to
medium; cover tightly and simmer 5 to 6 minutes or just until potatoes are
tender.
3. Meanwhile, in small bowl, combine eggs, remaining 1/4 cup milk, salt and
pepper; beat well.
4. Stir ham and egg mixture into potato mixture. Reduce heat to medium-low;
cover and cook without stirring for 10 minutes.
5. Remove skillet from heat; remove cover. (Eggs will not appear completely
cooked.) Sprinkle with cheese; let stand 2 to 3 minutes or until eggs are
set and cheese is melted. Cut into wedges.
*may use egg substitute (1/4 cup = 1 egg)
Recipe by: Pillsbury Fast and Healthy Magazine
Posted to MC-Recipe Digest by Susan <[email protected]> on Apr 21, 1998
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