Ham, Egg and Potato Skillet Supper

Americans tend to think of eggs as breakfast food, but in many countries, eggs are common fare at the end of the day. Bolstered with potatoes, ham and broccoli, eggs offer a hearty and economical supper alternative.

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Servings 2

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( 6 ) Ratings

6 Ratings

5 Stars 14%

4 Stars 29%

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ingredients 7
Prep Time 20 min
Total Time 20 min

Ingredients

2: tablespoons margarine or butter

1: cup refrigerated diced potatoes with onions (from 1 lb. 4-oz. pkg.)

1: cup frozen cut broccoli, thawed*

1/2: cup cooked ham strips (2x1/4x1/4 inches)

4: eggs

1: tablespoon milk

1/4: teaspoon peppered seasoned salt

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Directions

1 Melt margarine in medium nonstick skillet over medium heat. Add potatoes; cook over medium heat 5 to 10 minutes or until lightly browned, stirring occasionally.
2 Stir in broccoli and ham; cook and stir until broccoli is tender.
3 In medium bowl, beat eggs slightly. Add milk and seasoned salt; beat well. Add to skillet all at once. Cook 2 to 5 minutes or until eggs are set but still moist, stirring occasionally.

EXPERT TIPS

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Expert Tips

* To quickly thaw broccoli, place in colander or strainer; rinse with warm water until thawed. Drain well.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups

Calories: 360
Calories from Fat: 220),

% Daily Value

Total Fat: 24g; 24%
(Saturated Fat 6g, 6% ),
Cholesterol: 440mg; 440%;
Sodium: 850mg; 850%;
Total Carbohydrate: 14g; 14%
(Dietary Fiber 2g 2% Sugars 3g 3% ),
Protein: 22g; 22%

% Daily Value*:

Vitamin A: 30%;
Vitamin C: 30%;
Calcium: 8%;
Iron: 15%;

Exchanges:

1/2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 2 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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kkoekkoek

report Posted Nov. 8, 2010 11:42 AM

My husband enjoyed this meal. We had leftovers so I froze the remainder of the pan and had a quick breakfast to pull out from my sleeve on a Sunday morning.