Yield: 1 servings
|4 \N||Eggs; slightly beaten, or|
|\N \N||; equivalent in egg|
|\N \N||; substitute|
|2 tablespoons||Skim milk|
|½ cup||Sliced mushrooms; drained (one 2.5|
|\N \N||; ounce can)|
|½ teaspoon||JO's Lemon Herb Pepper Seasoning|
|2 teaspoons||Reduced-calorie margarine|
|½ cup||Diced Dubuque 97% fat-free ham or any; (3 ounces)|
|\N \N||; extra-lean ham|
|¼ cup||Chopped green bell pepper|
|¼ cup||Chopped onion|
|¾ cup||Shredded Kraft reduced-fat Cheddar cheese; (3 ounces)|
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.
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.
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Converted by MM_Buster v2.0l.