| 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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