-half a teaspoon of Garlic
-half a package of Southern Style Hash Browns (defrosted)
-half a cup of Diced Ham
-half of a green pepper, diced
-half of a onion, diced
-half tablespoon of butter
-half tablespoon of oil (olive oil is best)
Start with heating up the butter and oil in a skillet. When the butter is melted, add the green pepper and onion. Cook them on medium high for around 5 minutes to soften the pepper and brown the onion. Add the ham and heat it until it begins to crisp. Then add the garlic and heat for around 1 minute. Add the potatoes, and cook until the potatoes are hated thoroughly. Add salt and pepper to taste.
I estimate this will make around 4 servings, although I usually get two dinners from each batch.
One more recipe which I recently discovered. This came from a package of Don Marcos flour tortilla shells. They called it Mexican Morning, but I refer it to:
one half cup of skim milk
dash of pepper
one 4oz. can of mushroom pieces and stems, drained
one cup of shredded cheese
one 16 oz. container of egg substitute
one tablespoon of margarine (low fat preferred)
package of tortilla shells of your choice
Combine milk, egg substitute, and pepper in a bowl and whisk until well blended. Melt the margarine in a skillet and add mushrooms. Heat for one to two minutes over medium heat. Stir in the egg mixture and heat. When egg mixture is nearly set, add cheese. After heated, remove from heat and spoon into heated tortilla shells. Top with a little bit of salsa and serve.
I also like to add either ham or green pepper to the mix, adding them with the mushroom pieces. I will heat that part for about a minute longer before adding the egg mixture.