Egg and Ham Muffins
Source of Recipe
Elaine
List of Ingredients
Egg and Ham Muffins
4 Cherry tomatoes
2 English muffins*
2 tablespoons Diet margarine
1 teaspoon Diet margarine
3 Large eggs
1 tablespoon Skim milk
1/8 teaspoon Salt
1 tablespoon Finely chopped onion
1 tablespoon Green bell pepper+
1 ounce Cooked lean ham**
1 tablespoon Ripe olives -- chopped
1 teaspoon Ripe olives -- chopped
Recipe
Cut each cherry tomato in half from top to bottom; set aside.
Toast English muffins.
Spread each half with 1 teaspoon margarine.
Keep muffins warm.
In a medium bowl, beat eggs; stir in milk and salt.
In a 10-inch skillet, melt remaining 1 tablespoon margarine.
Add onion, bell pepper and ham; saute until onion is soft.
Pour egg mixture over ham mixture.
Cook over medium heat, stirring frequently, until eggs are set but still moist.
To serve, place 1 toasted muffin half on each of 4 plates.
Spoon 1/4 of egg mixture onto each toasted muffin half.
Top each with 1 teaspoon olives and 1/2 cherry tomato.
Serve immediately.
Makes 4 Muffins.
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