1 (9-inch) baked pie shell*
1 tablespoon butter
1/2 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped onion
1/2 cup diced cooked lean ham or turkey ham
1/2 cup shredded, reduced-fat Cheddar cheese
6 large eggs
1 cup skim milk
1/2 teaspoon salt, optional
1/2 teaspoon paprika
Onion slices separated into rings, optional
Green onion curls, optional
In small skillet over
medium heat, cook celery, pepper, and onion in butter until tender
but not brown, about 6 minutes. Sprinkle vegetables, ham, and
cheese into pie shell. Beat together eggs, milk, salt, if desired,
and paprika until well blended. Pour over vegetable mixture.
Bake preheated 375 º
F oven until knife inserted near center comes out clean, about
30 to 40 minutes. Let stand 5 minutes before serving.
Garnish with onion rings
and onion curls, if desired
Makes 2 to 4 servings.
*If frozen use deep-dish
style.
Recipe provided courtesy of the American Egg Board.
