Ingredients
8
large eggs
1
tablespoon chopped fresh or 1/2 teaspoon dried basil leaves
1
tablespoon chopped fresh or 1/2 teaspoon dried mint leaves
1
tablespoon chopped fresh or 1/2 teaspoon dried sage leaves
1
tablespoon freshly grated Parmesan cheese
1/2
teaspoon salt
1/8
teaspoon pepper
1/4
cup diced fully cooked ham or prosciutto (2 ounces)
1
tablespoon butter or stick margarine
1
small onion, finely chopped (1/4 cup)
Preparation
Beat all ingredients except ham, butter and onion thoroughly with fork or wire whisk until well mixed. Stir in ham.
Melt butter in 10-inch nonstick skillet over medium-high heat. Cook onion in butter 4 to 5 minutes, stirring frequently, until crisp-tender; reduce heat to medium-low.
Pour egg mixture into skillet. Cover and cook 9 to 11 minutes or until eggs are set around edge and light brown on bottom. Cut into wedges.
