Yield: 6 Servings
|⅓ cup||Onion; chopped|
|¼ cup||Green pepper; chopped|
|2 mediums||Potatoes; peeled,cooked,cubed|
|1½ cup||Low-fat ham; fully cooked, julienned|
|Egg Beatersr 99% egg substitute; equal 6 eggs|
Seeing I haven't posted in quite a while, I thought that I would post lowfat from the Taste of Home Lowfat Country Cooking. Out of 455 recipes I only have 44 formatted. Plan on formatting the rest this week. Hope you all enjoy these.
In a large skillet coated with nonstick cooking spray, cook onion and green pepper until crisp-tender. Add potatoes and ham; cook and stir for 5 minutes. In a bowl, combine egg substitute, water and pepper; pour over ham mixture. Cook over low heat, stirring occasionally, until eggs are completely set.
Serving Size: ⅙ recipe
Calories: 141, Total Fat: 4gm, Calories from Fat: 25%, Saturated Fat: 1gm, Cholesterol: 17mg, Sodium: 614mg, Carbohydrate: 11gm, Protein: 15gm NOTES : Ham and potatoes are comforting additions to ordinary scrambled eggs. My family enjoys this dish so much I sometimes make it for dinner.
Recipe by: Marsha Ransom, South Haven, Michigan Posted to recipelu-digest Volume 01 Number 419 by "Dorothy Tapping" <unicorn4@...> on Dec 30, 1997