- 30 mins
- 30 mins
Ingredients
- 3/4 cup finely chopped 97% fat free hickory smoked ham (about 4oz)
- 2 cups chopped red potatoes (3/4 lb)
- 1 cup chopped onions
- 1/2 cup chopped bell pepper
- 3/4 cup skim milk
- 5 egs
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 oz (1/2 cup) shredded reduced fat sharp cheddar cheese
Preparation
Step 1
Spray 10 inch nonstick skillet with nonstick cooking spray. Heat over high heat until hot. Add ham; cook and stir over medium high heat for 2 to 3 minutes or until lightly browned. Remove ham from skillet; cover to keep warm. Spray skillet again with cooking spray. add potatoes, onioins, bell pepper and 1/2 cup of the milk; mix well. Bring to a boil. Reduce heat to medium; cover tightly and simmer 5 to 6 minutes or just until potatoes are tender. Meanwhile, in a small bowl, combine eggs, remaining 1/4 cupmilk, salt and pepper; beat well. Stir ham and egg mixture into potato mixture. Reduce heat to medium low; cover and cook without stirring for 10 minutes. Remove skillet from heat; remove cover. (Eggs will not appear completely cooked). Sprinkle with cheese; let stand 12 to 3 minuttes or until eggs are set and cheese is melted. Cut into wedges.