Brunch Munch Scramble

Ingredients:

18 eggs
1 cup nonfat or low-fat (1%) milk
1 1/2 teaspoons dill weed
3/4 teaspoon salt, optional
1/4 teaspoon lemon juice
1 1/2 cups diced cooked lean ham
1 (4 ounce) can sliced mushrooms, drained
1/3 cup minced green onions with tops
1 tablespoon butter or cooking oil or cooking spray

Method:

In large bowl, beat together eggs, milk, dill weed, salt, if desired,
and lemon juice until well blended. Stir in ham, mushrooms and onions.
In preheated 350 degree F oven, melt butter in 13 x 9 x 2-inch baking
pan. Pour in egg mixture. Place in oven. As mixture begins to set,
after about 8 minutes, pull out oven rack. Gently draw an inverted
pancake turner completely across bottom and sides of pan, lifting
and turning mixture to form large, soft curds. Return to oven. Repeat
a few more times until eggs are thickened and no visible liquid
egg remains, about 12 to 15 minutes.* Do not stir constantly.

Helpful Hints:

*Although it’s best to serve scrambled eggs immediately after cooking,
you can hold them for a short time. Place pan of cooked eggs over
pan of hot water. (Scrambled eggs will quickly become overdone if
held over direct heat.)
Makes 9 to 18 servings.


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