| 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 | t | Salt |
| 14 | t | Pepper |
| 2 | oz | Reduced-fat sharp Cheddar |
| cheese shredded | ||
| servings |
INSTRUCTIONS
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. 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. Meanwhile, in small bowl, combine eggs, remaining 1/4 cup milk, salt and pepper; beat well. Stir ham and egg mixture into potato mixture. Reduce heat to medium-low; cover and cook without stirring for 10 minutes. 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 <camyfan@abac.com> on Apr 21, 1998
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