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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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For breakfast, lunch or dinner, this savory scramble is a satisfying entree anytime of the day, writes Ron Gardner from Grand Haven, Michigan. Ingredients:
1 cup sliced peeled uncooked potatoes |
1/2 cup diced fully cooked ham |
1/2 cup each chopped onion, green pepper and sweet red pepper |
1 can (4 ounces) mushroom stems and pieces, drained |
1 tablespoon butter |
1 teaspoon salt |
4 eggs, lightly beaten |
1/2 cup shredded cheddar cheese |
Directions:
1. Place potato slices in a saucepan; cover with water. Bring to a boil. Cook until tender; drain. In a skillet, saute the potato, ham, onion, peppers and mushrooms in butter for 6-8 minutes or until vegetables are tender. Sprinkle with salt. Pour eggs over top. Cook and stir until the eggs are completely set. Sprinkle with cheese. Yield: 2 servings.
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