10 pt. Ham, Egg & Potato Skillet
Source of Recipe
The Sentinel Oct. 9th, 2002 P McDuffy
List of Ingredients
1 tablespoon cooking oil
3 cups refrigerated shredded hash brown potatoes with peppers and spices
1 1/2 cups diced cooked ham
6 beaten eggs
1/3 cup water
3/4 cup Kraft Shredded Mexican Style CheeseRecipe
Coat large nonstick skillet with oil; heat over medium heat. Spread potatoes evenly in bottom of skillet. Cover and cook 6 to 8 minutes or until potatoes are tender, stirring once. Stir in ham. In medium bowl combine eggs and water; pour over ham and potato mixture. Cook, uncovered, just until eggs are set, turning mixture occasionally with a wide spatula. Sprinkle with cheese.
Serves 4.
Tip: For a variation, substitute Kraft Shredded Colby and Monterey Jack Cheese for the Mexican Style Cheese.
Per serving: 470 Calories, 28g Fat, 10g Saturated Fat, 40mg Cholesterol, 990mg Sodium, 34g Carbohydrates, 23g Protein, 2g Fiber Points: 10
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