Hearty Egg Scramble
Yield
4 servingsPrep
10 minCook
10 minReady
25 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
onions
chopped |
|
| ¼ | cup |
green bell peppers
chopped |
|
| ¼ | cup |
butter
or margarine |
|
| 2 | medium |
potatoes
peeled, cooked |
|
| 1 ½ | cups |
ham
cooked, julienned |
*
|
| 6 | large |
eggs
|
|
| 2 | tablespoons |
water
|
|
| 1 | dash |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
onions
chopped |
|
| 59 | ml |
green bell peppers
chopped |
|
| 59 | ml |
butter
or margarine |
|
| 2 | medium |
potatoes
peeled, cooked |
|
| 355 | ml |
ham
cooked, julienned |
*
|
| 6 | large |
eggs
|
|
| 3E+1 | ml |
water
|
|
| 1 | dash |
black pepper
|
*
|
Directions
In a large skillet, cook onion and green pepper in butter until crisp-tender.
Add potatoes and ham; cook and stir for 5 minutes.
In a bowl, beat eggs, water and pepper; pour over ham mixture.
Cook over low heat, stirring constantly, until eggs are set.
