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    You are in: Home / Recipes / Scrambled Eggs and Ham Recipe
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    Scrambled Eggs and Ham

    Scrambled Eggs and Ham. Photo by Bergy

    1/5 Photos of Scrambled Eggs and Ham

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    Total Time:

    Prep Time:

    Cook Time:

    16 mins

    10 mins

    6 mins

    Dancer^'s Note:

    These low-fat scrambled eggs use no yolks but they always turn out great. A weekend favorite for me.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 3 egg whites
    • egg substitute, equal to 3 eggs
    • 1 tablespoon fat-free margarine
    • 1/4 lb lean ham, diced
    • 6 slices whole wheat bread

    Directions:

    1. 1
      In medium bowl, beat egg whites and egg substitutes with wire whisk for 30 seconds.
    2. 2
      In nonstick skillet over medium heat, combine egg mixture, butter and ham.
    3. 3
      Scramble eggs until desired consistency; stirring constantly.
    4. 4
      Serve with toast and all fruit jam.

    Ratings & Reviews:

    • on November 01, 2007

      55

      These scrambled eggs and ham made a great birthday breakfast for DH, he loved them with his favourite brown toast and strawberry jam. No doubt we will make these many times in the future. Thanks Dancer for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 28, 2007

      55

      Lovely lite brunch - I used a double smoked back bacon, no fat all lean.Served with mushrooms & onions I still love your recipes Dancer after all these years! Thanks for sharing them

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Scrambled Eggs and Ham

    Serving Size: 1 (204 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 208.4
     
    Calories from Fat 39
    18%
    Total Fat 4.4 g
    6%
    Saturated Fat 1.2 g
    6%
    Cholesterol 11.3 mg
    3%
    Sodium 806.8 mg
    33%
    Total Carbohydrate 26.4 g
    8%
    Dietary Fiber 3.8 g
    15%
    Sugars 3.3 g
    13%
    Protein 17.0 g
    34%

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