Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Ham | 100g cooked | 145 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pimento | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound baking potatoes
- 2 teaspoons salt
- 2 teaspoons freshly ground black pepper
- 6 ounces finely diced ham, cooked and crumbled
- 2-ounce jar sliced pimentos
- 3 eggs
- 1 cup milk
- 3 tablespoons chopped chives
- Salsa or yogurt (optional)
Directions
Heat oven to 375.
Butter square baking dish or other small casserole.
Peel potatoes and slice very thin.
Arrange half of potatoes in prepared baking dish.
Sprinkle with salt and pepper.
Cover with half of ham.
Arrange remaining potatoes on top and sprinkle with salt and pepper.
Top with remaining ham and pimentos.
Beat eggs, milk and chives until blended.
Pour over potatoes.
Cover baking dish with aluminum foil and bake 35 to 45 minutes, or until potatoes are tender.
Uncover and bake 5 to 10 minutes more.