Try this Egg Scramble recipe, or contribute your own.
Suggest a better description1) Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain.
2) In a large skillet, saute half of the peppers and onion in 1 teaspoon oil until tender. Add half of the ham and potatoes; saute 2-3 minutes longer.
3) Meanwhile, in a blender, combine eggs, sour cream, milk, onion salt, garlic salt, and pepper. Cover and process until smooth.
4) Pour half over vegetable mixture; cook and stir over medium heat until eggs are completely set. Sprinkle with 1 cup cheese. Repeat with remaining ingredients.
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Serving Size: 1 Serving (2905g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2668 | ||
Calories from Fat: 1381 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 153.4g | 205 % | |
Saturated Fat 85.3g | 427 % | |
Monounsaturated Fat 51.1g | ||
Polyunsanturated Fat 9.6g | ||
Cholesterol 572.1mg | 176 % | |
Sodium 7970.5mg | 275 % | |
Potassium 4805.8mg | 126 % | |
Total Carbohydrate 120.3g | 35 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 117.5g | ||
Protein 201g | 287 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2668
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