| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Shelf life, Shelf4 |
1 |
servings |
INGREDIENTS
| 4 |
|
Eggs; slightly beaten, or |
|
|
; equivalent in egg |
|
|
; substitute |
| 2 |
tb |
Skim milk |
| 1/2 |
c |
Sliced mushrooms; drained (one 2.5 |
|
|
; ounce can) |
| 1/2 |
ts |
JO's Lemon Herb Pepper Seasoning |
| 2 |
ts |
Reduced-calorie margarine |
| 1/2 |
c |
Diced Dubuque 97% fat-free ham or any; (3 ounces) |
|
|
; extra-lean ham |
| 1/4 |
c |
Chopped green bell pepper |
| 1/4 |
c |
Chopped onion |
| 3/4 |
c |
Shredded Kraft reduced-fat Cheddar cheese; (3 ounces) |
INSTRUCTIONS
~-
In a medium bowl, combine eggs, skim milk, mushrooms, and JO's Lemon Herb
Pepper Seasoning. In a large skillet, melt margarine. Stir in ham, green
pepper, and onion. Saute for 5 minutes or until vegetables are tender. Add
egg mixture. Mix well to combine. Cook over low heat until eggs are almost
set. Sprinkle Cheddar cheese over top. Cover for 2 to 3 minutes to allow
cheese to melt. Divide into 4 servings.
HINTS:
1. Fresh mushrooms, when available, are a wonderful change of pace from
canned. Simply saute with ham and other vegetables.
2. Substitute any reputable brand for JO's Lemon Herb Pepper Seasoning.
Serves 4
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