Wednesday, May 09, 2012
Unknown
9 to 18 servings
Prep Time: 10 min.
Baking Time: 15 min.
Ingredients:
18 - eggs
1 - cup nonfat or low-fat (1%) milk
1-1/2 - teaspoons dill weed
3/4 - teaspoon salt (optional)
1/4 - teaspoon lemon juice
1-1/2 - cups diced cooked lean ham
1 - can (4 ounces) sliced mushrooms, drained
1/3 - cup minced green onions with tops
1 - Tablespoon butter or cooking oil or cooking spray
M.O.P:
Preheat oven to 350°F.
In large bowl, beat together eggs, milk, dill weed, salt, if desired, and lemon juice until well blended.
Stir in ham, mushrooms and onions.
In preheated oven, melt butter in 13 x 9 x 2-inch baking pan.
Pour in egg mixture. Place in oven.
As mixture begins to set, after about 8 minutes, pull out oven rack.
Gently draw an inverted pancake turner completely across bottom and sides of pan, lifting and turning mixture to form large, soft curds.
Return to oven. Repeat a few more times until eggs are thickened and no visible liquid egg remains, about 12 to 15 minutes. Do not stir constantly.
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