Jane's Favorite Tested Recipes
12/16/2009
Last Update
topics & recipes on just this site using Google
 | |
| |
|
Chicken |
|
Soup, Salad & Breads |
| |
| |
| |
|
Miscellaneous Sandwiches & Appetizers |
|
Low Carbohydrate Recipes |
|
Jane's Favorite Tested Recipes
You are welcome to pass along a link to this site for your friends and family at:
www.braceface.com/tobejane
Jane Echols
Ft. Myers, Florida
Printing instructions:
Highlight 'just' the recipe, then go up to 'file' and select 'print'.
Only the recipe and not this index banner will print.
Omelet with Ham and Veggies
| 2 TBSP Kraft Zesty Italian dressing |
| ½ cup chopped green onions |
| ½ cup chopped asparagus (about 5 small stalks) |
| ½ cup fresh mushrooms (optional) |
| 4 eggs |
| 2/3 cup chopped plum tomatoes (about 1 medium) |
| 2 slices ham |
| ½ cup shredded cheddar cheese |
Preheat oven to 350.
Heat dressing in 8" ovenproof skillet. Add onions and asparagus (and mushrooms) and sauté for 3 minutes, stirring occasionally.
Meanwhile, beat eggs lightly in medium bowl. Stir in tomatoes, ham, and ¼ cup of the cheese. Pour into skillet; cook, without stirring, 3 minutes or until edges begin to set. Sprinkle with remaining ¼ cup cheese.
Bake in skillet, uncovered, 15 minutes until center is set. Let stand five minutes. Sprinkle with chopped fresh parsley if desired.
Makes 2 servings.
NOTE: I found this on the Kraft web site. It suggested to substitute broccoli for asparagus or to use frozen mixed vegetables. It did NOT specify mushrooms, but I had some fresh ones in the refrigerator so I added them. I also got two slices of Boar’s Head Maple glazed ham. It had a really good flavor, with the Italian dressing. I served it for dinner with fresh fruit and it was plenty for us.