Scrambled Eggs with Ham

Note from Cheri: This recipe is reprinted with permission from the American Diabetes Association's The New Family Cookbook For People With Diabetes. 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. For lots more low fat and diabetic friendly recipes and information, click here to check out Marilyn Helton's Diabetic Dining on Fabulous Foods columns, right here at Fabulous Foods.

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

Makes 4 Servings Beat the eggs in a bowl. Add the water or milk, green onion, salt and pepper. Melt the margarine in a nonstick skillet. Sauté 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. Per Serving: 147 Cal; 9 g Total Fat (3 g Sat Fat); 2 g Carb; 13 g Protein; 327 mg Cholesterol; 586 mg Sodium Exchanges: 2 Med-Fat Meat