Western scramble (healthy exchanges)

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)


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.

Serves 4

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