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Ham, Egg and Potato Skillet Supper

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    Source: www.pillsbury.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsB1, B2, B3, B12, H, C, D, E, P
    MineralsNatrium, Fluorine, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 tablespoons margarine or butter

    2. 1 cup refrigerated diced potatoes with onions (from 1 lb. 4-oz. pkg.)

    3. 1 cup frozen cut broccoli, thawed*

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

    5. 4 eggs

    6. 1 tablespoon milk

    7. 1/4 teaspoon peppered seasoned salt

    Instructions Jump to Ingredients ↑

    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.

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

    5. High Altitude (3500-6500 ft)

    6. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 1/2 Cups)

    7. Calories 360 (Calories from Fat 220),

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