Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 teaspoons | Butter |
| 2 tablespoons | Green Onion; Chopped |
| 2 tablespoons | Green Bell Pepper; Chopped |
| 5 | Eggs |
| ¼ cup | Whole Milk |
| ¼ cup | Mayonnaise |
| ⅛ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| ½ cup | Cooked Ham; Chopped |
| 1 | Tomato; Chopped |
| ⅓ cup | Mild Cheddar; Shredded |
| Toast |
From: Joel Ehrlich <Joel.Ehrlich@...> Date: Mon, 29 Jul 1996 09:32:58 -0800 Cooking times are based on quantities for 4 servings and the use of a standard (500-625 watt) microwave oven, adjust as required. Combine the butter, green onion and bell pepper in a (1/ Quart) microwave safe casserole. Microwave on MEDIUM HIGH until vegetables are tender (1/ minutes). Add the eggs, milk, mayonnaise, salt and pepper. Beat well with a fork or wire whisk. Stir in the ham and tomato. Cover. Microwave on MEDIUM HIGH until the eggs are just set (6-8 minutes), stirring every minute. Sprinkle with cheese. Cover. Let stand for 2 minutes. Serve hot over toast.
EAT-L Digest 29 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .