For a light lunch or dinner, try this skillet supper from Esther Shank of Harrison, Virginia. "Place a couple of potatoes in the microwave to 'bake' while you're making this, so you have a complete meal," she writes.
- 6 eggs, lightly beaten
- 2 packages (10 ounces each) frozen corn in butter sauce, thawed
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 cups cubed fully cooked ham
- 2 tablespoons butter
- 1 cup (4 ounces) shredded cheddar cheese
- In a bowl, combine the first five ingredients; set aside. In a large skillet, cook ham in butter until heated through. Add egg mixture; cook and stir over medium heat until the eggs are completely set. Sprinkle with cheese. Cover and remove from the heat. Let stand for 3-5 minutes or until cheese is melted. Yield: 3-4 servings.
Originally published as Ham 'N' Corn Scrambled Eggs in Quick Cooking September/October 2003, p11
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