Rocky Mountain Eggs
|Small thin skinned potatoes||2 , peeled and cut into 1/2-inch cubes (About 3/4 Cup)|
|Onion||1 Small, finely chopped|
|Diced cooked ham/Diced cooked beef / pork||1⁄2 Cup (8 tbs)|
|Chopped parsley||1 Tablespoon|
|Shredded cheddar cheese/Shredded jack cheese||1⁄2 Cup (8 tbs)|
In a 10-inch frying pan over medium heat, melt 2 tablespoons of the butter.
Add potatoes, onion, and ham; cover and cook, stirring occasionally, until potatoes are tender when pierced (about 15 minutes).
Sprinkle with parsley, add remaining butter, and distribute mixture evenly in pan.
In a bowl, beat eggs with salt, pepper, and milk until well blended.
Pour egg mixture into pan and cook without stirring.
As egg mixture begins to set, lift edges with a spatula and tilt pan to let uncooked egg flow underneath.
Continue cooking until eggs are softly set; top should still be moist.
Remove from heat and sprinkle with cheese; cover pan just until cheese is melted.
Cut into wedges to serve.
Serving size: Complete recipe
Calories 1110 Calories from Fat 730
% Daily Value*
Total Fat 87 g133.4%
Saturated Fat 50 g250.2%
Trans Fat 0 g
Cholesterol 910.1 mg303.4%
Sodium 1821.7 mg75.9%
Total Carbohydrates 21 g6.9%
Dietary Fiber 3.4 g13.5%
Sugars 8.1 g
Protein 60 g119.9%
Vitamin A 92.7% Vitamin C 60.3%
Calcium 58% Iron 30.4%
*Based on a 2000 Calorie diet