Yield: 6 Servings
Measure | Ingredient |
---|---|
1 can | Chunk-Style Ham, Drained And Flaked, 6 3/4 Oz. |
1 can | Sliced Mushrooms, Drained, 4 Oz. |
6 \N | Eggs, Beaten |
⅓ cup | Skim Milk |
2 tablespoons | Parmesan Cheese, Grated |
1 teaspoon | Parsley, Dried |
½ teaspoon | Onion Powder |
⅛ teaspoon | Pepper |
1 cup | Mozzarella Cheese, Shredded, 4 Oz. |
In a 1½-quart casserole stir together the ham and the drained mushrooms.
In a mixing bowl, stir together the eggs, skim milk, grated Parmesan cheese, dried parsley, onion powder and pepper.
Pour the egg mixture evenly over the ham mixture in the casserole.
Micro-cook, uncovered on High for 4 to 6 minutes or till the egg mixture is almost set, pushing cooked portions to center of the casserole several times during cooking. Sprinkle with the shredded mozzarella cheese. Let stand for 5 minutes.
Posted to EAT-L Digest 21 Jan 97 by Martha <marthahs@...> on Jan 22, 1997.