|
Cooking spray |
 |
|
250 mL (1 cup) |
cooked ham, chopped |
| 125
mL (1/2 cup) |
onion,
chopped |
| 500
mL (2 cups) |
frozen
hash browns potatoes |
| 4 |
eggs |
| 30
mL (2 tbsp) |
water |
| To
taste |
Salt
and pepper |
| 125
mL (1/2 cup) |
Cheddar
cheese, shredded |
| To
taste |
Tomato
chutney or chunky salsa |
| Spray
a 20 cm (8-inch) nonstick skillet with cooking spray. Heat skillet over
medium-high heat. Add ham and onion and sauté until onion is tender;
set aside. Generously spray skillet again with cooking spray and cook
potatoes over medium heat until tender and golden brown. Beat together
eggs, water, salt and pepper in a bowl; pour over potatoes. As eggs begin
to set, lift mixture on top. Sprinkle with cheese; cover skillet to melt
cheese. Cut into wedges and serve with tomato chutney. |
| Makes
2 servings. |
| Preparation:
5 minutes Cooking: 12 minutes. |
|
|
Adobe
Acrobat Reader is needed to print the PDF recipe.
Download
free software for viewing and printing Adobe PDF documents.
|
