16 oz Ham (96% fat free), diced
24 oz Bread, white, commercially prepared
1-1/2 cups ReddiEgg Real Egg Product
2 cups Milk, low fat, 1%
1 tsp Mustard, dried
2 cups Cheese, low fat, cheddar or Colby, shredded
1/2 cup Peppers, green, diced
1 cup Onions, raw, diced
1 cup Mushrooms, raw, sliced
Coat 8"x11" or 9"x13" pan with nonstick cooking spray. Place bread on bottom to cover. Place meat on bread. Mix Egg Product, milk and dry mustard. Pour over bread and meat. Add veggies. Top with cheese. Cover and refrigerate overnight. Cook for 45 minutes at 350 degrees. Makes 12 servings.

Calories = 270
Fat = 5.5 grams
Cholesterol = 25 milligrams

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1/2 cup ReddiEgg Real Egg Product
2 Tbsp Water
1/4 cup Onions, diced
1/4 cup Zucchini, diced
1/8 cup Peppers, green, diced
4 Tbsp Margarine, fat free
2 tsp Parmesan Cheese-Italian Style-Shredded
Melt two tablespoons of fat free margarine in skillet and cook onions until tender but not brown. Stir in remainder of vegetables. Add season salt and pepper to taste and simmer uncovered until vegetables are tender. Beat together Egg Product and water until well blended. In 7 to 10 omelet pan or nonstick skillet, over medium-high heat, melt remaining 2 tablespoons of fat free margarine. Pour in egg mixture. With an inverted spatula, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary. While top is still moist and creamy-looking, add filling. With spatula, fold omelet in half. Invert onto plate and top with Italian Style Parmesan Cheese. Makes 1 serving.

Calories = 111
Fat = 1.3 grams
Cholesterol = 0 milligrams

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4 oz Cream Cheese, Fat Free
3/4 cup Milk, low fat, 1%
2 Tbsp Flour, all purpose
1/4 tsp Salt
3 cups ReddiEgg Real Egg Product
1/2 cup Green onions, diced
1 cup Ham, lean (5% fat), diced
2 cups Cheese, cheddar, fat free, shredded
Coat 15"x10"x1" baking pan with nonstick cooking spray. Line bottom and sides with parchment paper; coat the paper with nonstick cooking spray and set aside. In a small mixing bowl, beat cream cheese and milk until smooth. Add flour and salt; mix until combined. In a large mixing bowl, beat the Egg Product until blended. Add cream cheese mixture; mix well. Pour into prepared pan. Bake at 375 degrees for 30-35 minutes or until eggs are puffed and set. Remove from the oven. Immediately spread with mustard and sprinkle with one cup cheese. Sprinkle with ham, onions and 1/2 cup cheese. Roll up from the short side, peeling parchment paper away while rolling. Sprinkle top of roll with the remaining 1/2 cup cheese; bake 3-4 minutes longer or until cheese is melted. Makes 8 servings.

Calories = 109
Fat = 1.3 grams
Cholesterol = 12 milligrams

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1/2 cup Onions, diced
1 Tbsp Parsley flakes
1/4 cup Cheese, parmesan, grated
1/8 tsp Pepper
1-1/4 cups ReddiEgg Real Egg Product
1 cup Spinach, raw
1/4 cup Cheese, Mozzarella-Fat Free, shredded
Coat 10-inch skillet with nonstick cooking spray. Add spinach and onion, cook over medium heat until onions are translucent, about 5 minutes. In a small bowl, combine parsley, cheese, Egg Product and pepper. Pour into skillet and cook very slowly over low heat, pricking top with fork and lifting bottom gently. Cover and cook two to three minutes until bottom is brown. To brown other side, loosen frittata and slide out of pan onto dinner plate. Place pan over plate and invert back into skillet, or brown top under a preheated broiler. Makes 4 servings.

Calories = 85
Fat = 1.9 grams
Cholesterol = 5 milligrams

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