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.