Ham and Apple Skillet

The ham and apple skillet didn’t really turn out for us. We thought it was too moist. It had a lot of liquid in it that made the eggs a little soggy. I had microwaved the potatoes to thaw and then patted them down with paper towels. For the recipe, I used a large granny smith apple, 1 small onion and an 8 oz package of J. Morrell 96% fat free diced ham. I don’t know if cooking it a little longer would have taken more of the moisture out, or if it is naturally moist because of the apple and vegetables, the potatoes and the 1 1/2 cups of milk.

Cost: About $8.00 ($1.37 per serving) - Jumbo Green Apple ($1.07), Ore Ida Potato O’Brien ($3.49), Schnucks 2% mild cheddar finely shredded cheese ($1.67), J. Morrell Diced Low Fat Ham ($2.00)

Prep: 15 minutes

Cook: 35 minutes

Yield: 6 servings

• 3 cups frozen O’Brien hash brown potatoes, thawed
• 1 large apple, peeled, cored and chopped (about (1 cup)
• 1/4 cup chopped onion
• 1/2 to 1 teaspoon rubbed sage
• 2 tablespoons water
• 1 cup diced fully cooked lean ham
• 1/2 cup shredded reduced-fat cheddar cheese, divided
• 4 eggs
• 1 1/2 cups fat-free milk
• 1/4 teaspoon salt

1. Press potatoes between paper towels to remove moisture; set aside. In a nonstick ovenproof skillet, cook the apple, onion and sage in water over medium heat until apple and onion are tender. Stir in potatoes and ham; heat through. Sprinkle with half of the cheese. Remove from the heat.
2. In a bowl, beat the eggs, milk and salt; pour over potato mixture (do not stir). Sprinkle with remaining cheese. Bake, uncovered, at 350 for 35-40 minutes or until center is set and a knife inserted near the center comes out clean.

Nutrition: (1 cup) 211 calories, 7.0 g fat, 2.9 g saturated fat, 172.2 mg cholesterol, 780.3 mg sodium, 20.2 g carbohydrate, 2.4 g fiber, 9.3 g sugars, 17.3 g protein.