Egg Scramble
Total Time: 1 hr
Preparation Time: 30 mins
Cook Time: 30 mins
Ingredients
- Servings: 9
- 18 eggs
- 1 cup 1% low-fat 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 top
- 1 tablespoon butter or 1 tablespoon cooking oil or 1 tablespoon cooking spray
Recipe
- 1 in large bowl, beat together eggs, milk, dill weed, salt, if desired, and lemon juice until well blended. stir in ham, mushrooms and onions.
- 2 in preheated 350°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.
- 3 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.
- 4 repeat a few more times until eggs are thickened and no visible liquid egg remains, about 12 to 15 minutes.* do not stir constantly.
- 5 enjoy.
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