Western scramble (healthy exchanges)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Eggs; slightly beaten, or | |
| ; equivalent in egg | ||
| ; substitute | ||
| 2 | tablespoons | Skim milk |
| ½ | cup | Sliced mushrooms; drained (one 2.5 |
| ; 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) |
| ; extra-lean ham | ||
| ¼ | cup | Chopped green bell pepper |
| ¼ | cup | Chopped onion |
| ¾ | cup | Shredded Kraft reduced-fat Cheddar cheese; (3 ounces) |
Directions
~-
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.