1 Tbsp olive oil
6-8 oz diced Turkey Ham
4-5 oz diced Yukon Gold Potato fingerlings
3 diced small red or yellow peppers or 1 standard red bell pepper
1 cup diced cremini mushrooms
1/3 cup yellow onion diced
1/2 cup egg substitute (or egg white substitute)
1/2 cup fat free milk (creamy version best)
1/2 cup fat free cheddar cheese
1/8 tsp cayenne pepper
2 Tbsp dried Shallots
1/4 tsp nutmeg
1/4 tsp garlic powder or roasted minced garlic
1/4 tsp dried parsley or 1/2 fresh
salt and pepper to taste
In a deep skillet with lid on med-high heat, heat olive oil, add potatoes and cook for 4-5 minutes until softened. (you can place the potatoes in a bowl and microwave for 2 minutes to soften prior to placing in pan, the fingerlings tend to be firmer than the larger sized potatoes).
Add ham, peppers, mushrooms, onions, shallots and cook until tender and ham and potatoes start to brown. Add dried ingredients and stir in.
Turn heat down to med-low and in a small bowl, whip eggs and milk together. Pour into pan. Sprinkle cheese on top and put lid on pan.
Let cook for about 15 to 20 minutes. Mixture should start to pull away from sides of pan though center could still be jiggly.
Remove from heat and let sit for 5 minutes until firm. Cut into wedges and serve.
Note: I love one-dish dinners and my husband loves breakfast. I am trying to make things as healthy as possible and keep us as healthy, low fat and low carb as I can. This recipe was born out of my husband’s love of a favorite dish at a certain restaurant.
Submitted by: Debbie N.