Yield: 6 Servings
|1 can||Chunk-Style Ham, Drained And Flaked, 6 3/4 Oz.|
|1 can||Sliced Mushrooms, Drained, 4 Oz.|
|⅓ cup||Skim Milk|
|2 tablespoons||Parmesan Cheese, Grated|
|1 teaspoon||Parsley, Dried|
|½ teaspoon||Onion Powder|
|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.