Scrambled Eggs with Ham - - FabulousFoods.com

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Scrambled Eggs with Ham

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By American Diabetes Association

Posted July 23rd, 2007

This article is reprinted with permission from The New Family Cookbook for People with Diabetes, by American Diabetes Association, (1999, Simon & Schuster)

The New Family Cookbook for People with Diabetes

Servings:	4
Author Notes:	This is such a quick and easy egg dish that there's no need to wait for the weekend to treat yourself. To save time in the morning, chop and prepare all of the ingredients the night before, or buy frozen chopped pepper and onion to keep on hand. If you're concerned about cholesterol, use egg whites or egg substitute instead of whole eggs.
Ingredients:	6 large eggs 2 tablespoons water or fat-free milk 1 green onion with green top, finely chopped 1/2 teaspoon salt pinch of pepper 1 teaspoon margarine 1/2 cup (about 2 ounces) diced cooked ham 1/4 cup chopped green bell pepper
Instructions:	Beat the eggs in a bowl. Add the water or milk, green onion, salt and pepper. Melt the margarine in a nonstick skillet. SautÃ© the ham and green pepper 1 to 2 minutes. Add the egg mixture. Cook, stirring gently, until the eggs are cooked through but still moist. Serve hot. Diabetic Exchanges: 2 Med-Fat Meat