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Scrambled Eggs with Ham (Campfire) 24

Scrambled Eggs with Ham  (Campfire)

6 large eggs
2 tablespoons water or fat-free milk
1 green onion with green top, finely chopped
1/2 teaspoon salt
pinch of pepper
1 teaspoon margarine
1/2 cup (about 2 ounces) diced cooked ham
1/4 cup chopped green bell pepper

Beat the eggs in a bowl. Add the water or milk, green onion, salt and pepper.  Melt the margarine in a nonstick skillet. Sauté the ham and green pepper 1 to 2 minutes. Add the egg mixture. Cook, stirring gently, until the eggs are cooked through but still moist. Serve hot.

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