The Atlanta Journal-Constitution
Ham and Egg Scramble (Thursday)
2 tablespoons butter
1 ½ cups frozen hash-browned potatoes
¾ cup chopped green onions
½ cup chopped ham
1 teaspoon minced garlic
¾ teaspoon coarse salt
¼ teaspoon pepper
5 whole eggs
3 egg whites
In a large nonstick skillet, heat butter on medium-high. Add potatoes; cook 2 minutes, stirring frequently. Add onions, ham and garlic. Cook potato mixture 8 minutes or until golden, stirring frequently. In a medium bowl, whisk together salt, pepper and all the eggs. Add eggs to potato mixture; cook 3 minutes or until set. Serves 4.
Per serving: 248 calories (percent calories from fat, 47), 16 grams protein, 17 grams carbohydrate, 2 grams fiber, 13 grams fat (5.9 grams saturated fat), 257 milligrams cholesterol, 776 milligrams sodium.