Western Scramble Healthy Exchanges KWQC-TV6 4/02/1998
Ingredient 4 Eggs; slightly beaten, or equivalent in egg substitute 2 tablespoon Skim milk 1/2 cup Sliced mushrooms; drained (one 2.5 ounce can) 1/2 teaspoon JO's Lemon Herb Pepper Seasoning 2 teaspoon Reduced-calorie margarine 1/2 cup Diced Dubuque 97% fat-free ham or any (3 ounces) extra-lean ham 1/4 cup Chopped green bell pepper 1/4 cup Chopped onion 3/4 cup Shredded Kraft reduced-fat Cheddar cheese; (3 ounces)
In a medium bowl, combine eggs, skim milk, mushrooms, and JO's Lemon Herb Pepper Seasoning. In a large skillet, melt margarine. Stir in ham, green pepper, and onion. Sauté for 5 minutes or until vegetables are tender. Add egg mixture. Mix well to combine. Cook over low heat until eggs are almost set. Sprinkle Cheddar cheese over top. Cover for 2 to 3 minutes to allow cheese to melt. Divide into 4 servings.
HINTS: 1. Fresh mushrooms, when available, are a wonderful change of pace from canned. Simply sauté with ham and other vegetables.
2. Substitute any reputable brand for JO's Lemon Herb Pepper Seasoning.
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