Italian Breakfast
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
6 |
whole |
eggs |
|
1/4 |
pound |
ham -- extra lean |
|
1 |
cup |
hash browns -- frozen |
|
1/2 |
cup |
low sodium cheddar cheese -- shredded |
|
2 |
tablespoons |
onions -- minced |
|
1 |
clove |
garlic -- minced |
|
1 |
teaspoon |
Italian seasoning |
|
1/2 |
teaspoon |
seasoned salt |
|
1/4 |
teaspoon |
seasoned pepper |
|
1 |
tablespoon |
olive oil |
|
2 |
tablespoons |
2% low-fat milk |
| Mix eggs, salt, pepper, and milk together and set aside. Heat oil in a frying pan and add hash browns. Cook until warmed through and starting to brown. Add ham, onions and garlic to pan and cook until warmed through. Add egg mixture to pan along with Italian seasoning. Cook eggs until desired doneness. Add cheese and cook until melted. Makes 4 servings. |
| Per Serving: 286 Calories; 17g Fat (55.2% calories from fat); 20g Protein; 12g Carbohydrate; 1g Dietary Fiber; 346mg Cholesterol; 700mg Sodium. Exchanges: 1/2 Grain (Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. |