Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Ham | 100g cooked | 145 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Dripping | 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
- 2 cups potatoes cooked peeled and sliced
- 1 medium onion sliced thin
- 1 tablespoon bacon drippings
- 1 cup cooked diced ham
- 7 large eggs
- 2 tablespoons milk
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 dash nutmeg
- parsley
Directions
Over medium heat brown onions and potatoes in bacon drippings using a medium skillet.
Turn occasionally to brown on all sides then reduce heat slightly and sprinkle ham on top.
Beat eggs, milk, salt, pepper and nutmeg together then pour over potato mixture.
Cover and cook 10 minutes until eggs are set and puffy around edges.
Remove lid then tilt pan and slip spatula around side of pan to let eggs flow to the bottom.
Serve from pan or gently slide onto serving plate and garnish with sprigs of parsley.
Category:Cathy's Recipes
Category:Omelet Recipes
Category:Potato Recipes
Category:Onion Recipes
Category:Ham Recipes