** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Rinse under cold water, peel and set aside to cool.
3. Slice potatoes. In a large fry pan cook bacon until transparent.
4. Add the potato slices; cook until lightly browned.
5. Meanwhile blend eggs with milk and salt. Stir in the cubed ham.
6. Cut the tomatoes into thin wedges; add to the egg mixture.
7. Pour the egg mixture over the potatoes in the fry pan.
8. Cook until the eggs are set. Sprinkle with chopped chives and serve at once.
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Dietary Notes:
This recipe is a good source of Vitamin A with 11% of your daily recommended intake per serving. This recipe is high in Vitamin C with 58% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Milk, Tomato, Potato, Beef allergies.
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