Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 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) |
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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.
HINTS:
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.
Serves 4
Converted by MC_Buster.
Converted by MM_Buster v2.0l.