Ham, Egg and Potato Skillet
1 tablespoon cooking oil
3 cups refrigerated shredded hash brown potatoes with peppers
1 1/2 cups diced cooked ham
6 beaten eggs
1/3 cup water
3/4 cup Kraft Shredded Mexican Style Cheese
Coat large nonstick skillet with oil; heat over medium heat. Spread potatoes
evenly in bottom of skillet. Cover and cook 6 to 8 minutes or until potatoes are
tender, stirring once. Stir in ham. In medium bowl combine eggs and water; pour
over ham and potato mixture.
Cook, uncovered, just until eggs are set, turning mixture
occasionally with a wide spatula. Sprinkle with cheese.
Per serving: 470 Calories, 28g Fat, 10g Saturated Fat, 40mg Cholesterol, 990mg
Sodium, 34g Carbohydrates, 23g Protein, 2g
WW Points: 10 pt.