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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 260.3
  • Total Fat: 10.8 g
  • Cholesterol: 262.6 mg
  • Sodium: 398.4 mg
  • Total Carbs: 27.7 g
  • Dietary Fiber: 2.6 g
  • Protein: 13.1 g

View full nutritional breakdown of Cajun Rice Eggs n Ham Breakfast Skillet calories by ingredient
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Cajun Rice Eggs n Ham Breakfast Skillet

Submitted by: DINAISPO

Introduction

This is a great week-end brunch recipe. Serve it with either corn muffins or whole wheat toast and strawberry preserves. We cook this whenever we have left-over rice and ham from the night before. We have also just cooked the leftover rice and no meat, and it is just as delicious and far lower in fat and calories. This is a great week-end brunch recipe. Serve it with either corn muffins or whole wheat toast and strawberry preserves. We cook this whenever we have left-over rice and ham from the night before. We have also just cooked the leftover rice and no meat, and it is just as delicious and far lower in fat and calories.
Number of Servings: 3

Ingredients

    100% EVOO cooking spray
    3 medium scallions chopped
    1 1/2 cups of cooked brown rice
    1/3 cup of chopped cooked ham
    1 small minced garlic clove
    red pepper flakes, to taste
    Creole Seasoning, to taste
    2 T finely chopped celery
    3 T finely chopped green bell pepper
    4 large eggs
    1/2-1 fluid oz. water
    dash of salt
    dash of black pepper


Directions

Take a 9" heavy bottomed iron skillet or (less preferable) non-stick skillet and spray with 100% EVOO cooking spray. Heat on medium flame. Chop 3 medium scallions and mince one garlic clove, then add to skillet. Reduce flame to medium low. Chop celery and green bell pepper together, and add to skillet. toss or stir vegetables around, so they do not burn. Then chop the ham and add to skillet. Allow to cook for one minute. Add the cooked rice to skillet and stir all ingredients. Add Creole seasoning and red pepper flakes according to taste. Allow to cook for two-three minutes, or until rice is heated through. While cooking, crack 4 large eggs in a bowl and mix with water, salt, and pepper. Add egg mixture to rice and stir. Keep stirring to either a soft or hard scramble, according to taste then serve with a smile. Makes three 1-cup servings.

Number of Servings: 3

Recipe submitted by SparkPeople user DINAISPO.






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