• 1 6-oz package hashbrown potatoes
  • 6 eggs, beaten
  • 1/2 cup Romano cheese, grated
  • 1/4 cup green onion, thinly sliced
  • 1/3 cup milk
  • 3/4 cup ham, chopped, (about 4 ounces)

In large skillet, prepare hash browns according to package directions for crispy hash browns, except reduce salt to 3/4 teaspoon. Combine beaten eggs, cheese, green onion and milk. After turning potatoes over, sprinkle ham evenly on surface. Pour egg mixture over all. Cover and cook over medium medium-low heat for 8-10 minutes or until eggs are set. Cut in wedges to serve.

Serves 6

This versatile meal can be served anytime. A breakfast dish for Saturday morning with juice and muffins or an easy weekday supper with salad and breadsticks.

Calories: 186 calories

Protein: 14 grams

Fat: 11 grams

Sodium: 419 milligrams

Cholesterol: 232 milligrams

Saturated Fat: 5 grams

Carbohydrates: 7 grams

Fiber: 1 grams