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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 14 |
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My favorite thing to make on Sunday when my family comes to visit me in the city. So good, hearty, and feeds a lot of people. Ingredients:
18 eggs |
1 cup 1% low-fat 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 (4 ounce) can sliced mushrooms, drained |
1/3 cup minced green onions with top |
1 tablespoon butter or 1 tablespoon cooking oil or 1 tablespoon cooking spray |
Directions:
1. In large bowl, beat together eggs, milk, dill weed, salt, if desired, and lemon juice until well blended. Stir in ham, mushrooms and onions.
2. In preheated 350°F 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.
3. 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.
4. Repeat a few more times until eggs are thickened and no visible liquid egg remains, about 12 to 15 minutes.* Do not stir constantly.
5. Enjoy.
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