Farmer's Breakfasts
Yield
4 servingsPrep
10 minCook
50 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter
|
|
| 3 | medium |
potatoes
peeled, thinly sliced |
|
| 4 | each |
scallions, spring or green onions
sliced |
|
| ½ | each |
green bell peppers
diced |
|
| 2 | cups |
ham
diced |
*
|
| 1 | x |
salt and black pepper
|
*
|
| 4 | large |
eggs
beaten |
|
| 4 | ounces |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter
|
|
| 3 | medium |
potatoes
peeled, thinly sliced |
|
| 4 | each |
scallions, spring or green onions
sliced |
|
| 0.5 | each |
green bell peppers
diced |
|
| 473 | ml |
ham
diced |
*
|
| 1 | x |
salt and black pepper
|
*
|
| 4 | large |
eggs
beaten |
|
| 115.6 | ml/g |
cheddar cheese
shredded |
|
Directions
In a frying pan, melt butter over medium heat.
Sauté vegetables, ham, and seasonings for 3 minutes.
Cover, cook over low heat until the potatoes are tender, about 30 minutes.
Pour eggs over vegetables.
Do not stir. Cover and cook until eggs are set, about 10 minutes.
Sprinkle with cheese. Heat only until the cheese melts.
Cut into wedges and serve.
