1. Spray 10-inch nonstick skillet with nonstick cooking spray. Heat over high heat until hot. Add ham; cook and stir over medium-high-heat for 2 to 3 minutes or until lightly browned. Remove from skillet; cover to keep warm. 2. Spray skillet again with cooking spray. Add potatoes, onions, bell pepper and 1/2 cup of the milk; mix well. Bring to a boil. Reduce heat to medium; cover tightly and simmer 5 to 6 minutes or just until potatoes are tender. 3. Meanwhile, in small bowl, combine eggs, remaining 1/4 cup milk, salt and pepper; beat well. 4. Stir ham and egg mixture into potato mixture. Reduce heat to medium-low; cover and cook without stirring for 10 minutes. 5. Remove skillet from heat; remove cover. (Eggs will not appear completely cooked.) Sprinkle with cheese; let stand 2 to 3 minutes or until eggs are set and cheese is melted. Cut into wedges. 4 servings *may use egg substitute (1/4 cup = 1 egg) Recipe by: Pillsbury Fast and Healthy Magazine Posted to MC-Recipe Digest by Susan
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|Serving Size: 1 Serving (223g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 61 (37%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 237.5mg||73 %|
|Sodium 215.8mg||7 %|
|Potassium 376.7mg||10 %|
|Total Carbohydrate 12.4g||4 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 10.3g|
|Protein 14.6g||21 %|
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Calories per serving: 165
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