Denver Omelet Scramble Recipe

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"For breakfast, lunch or dinner, this savory scramble is a satisfying entree anytime of the day," writes Ron Gardner from Grand Haven, Michigan.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings

Ingredients

  • 1 cup sliced peeled uncooked potatoes
  • 1/2 cup diced fully cooked ham
  • 1/2 cup each chopped onion, green pepper and sweet red pepper
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 4 eggs, lightly beaten
  • 1/2 cup shredded cheddar cheese

Nutritional Facts

1 serving (1 each) equals 451 calories, 27 g fat (14 g saturated fat), 489 mg cholesterol, 2,464 mg sodium, 23 g carbohydrate, 5 g fiber, 28 g protein.

Directions

  1. Place potato slices in a saucepan; cover with water. Bring to a boil. Cook until tender; drain. In a skillet, saute the potato, ham, onion, peppers and mushrooms in butter for 6-8 minutes or until vegetables are tender. Sprinkle with salt. Pour eggs over top. Cook and stir until the eggs are completely set. Sprinkle with cheese. Yield: 2 servings.
Originally published as Denver Omelet Scramble in Taste of Home August/September 2001, p11

Nutritional Facts

1 serving (1 each) equals 451 calories, 27 g fat (14 g saturated fat), 489 mg cholesterol, 2,464 mg sodium, 23 g carbohydrate, 5 g fiber, 28 g protein.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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