	Eggs	18
	Non fat milk/1 % fat milk	1 Cup (16 tbs)
	Dill weed	1 1⁄2 Teaspoon
	Salt	3⁄4 Teaspoon
	Lemon juice	1⁄4 Teaspoon
	Diced cooked lean ham	1 1⁄2 Cup (24 tbs)
	Sliced mushrooms	4 Ounce (drained)
	Minced green onions	1⁄3 Cup (5.33 tbs) (with tops)
	Butter/Cooking oil or cooking spray	1 Tablespoon

Nutrition Facts

Serving size

Calories 492 Calories from Fat 262

% Daily Value*

Total Fat 30 g45.6%

Saturated Fat 10.6 g52.9%

Trans Fat 0 g

Cholesterol 1009.1 mg336.4%

Sodium 2131.1 mg88.8%

Total Carbohydrates 10 g3.3%

Dietary Fiber 0.92 g3.7%

Sugars 5.3 g

Protein 48 g95.6%

Vitamin A 27.7% Vitamin C 5.4%

Calcium 23.1% Iron 28.8%

*Based on a 2000 Calorie diet

Directions

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 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. 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.

*Although it’s best to serve scrambled eggs immediately after cooking, you can hold them for a short time. Place pan of cooked eggs over pan of hot water. (Scrambled eggs will quickly become overdone if held over direct heat.)