Ingredients
- 2 T butter
- 2 T flour
- 1 C milk
- 1/2 C shredded old cheddar cheese
- 1/4 tsp salt
- 1/4 tsp pepper
- 6 eggs, lightly beaten
- 1 C died smoked ham
- 2 T minced fresh parsley
- 2 tsp minced fresh chives or green onion tops
- 1/2 tsp dried thyme
- 8 sheets phyllo pastry
- 1/4 C butter, melted
- 3 T grated Parmesan cheese
Preparation
Step 1
In saucepan, melt butter over medium heat. Stir in flour; slowly whisk in milk. Cook, stirring constantly, for abut 5 minutes or until thickened. Add cheddar, 1/4 tsp salt and half of the pepper; stir until cheese is melted. Set aside.
In large nonstick skillet, stir together eggs, ham, parsley, chives, thyme, remeining pepper and pinch more salt; cook over medium-high heat, stirringalmost constantly for about 3 minutes or until eggs are scrambled and just cooked but moist. Add to cheese sauce; mix well. Let cool.
Place 1 sheet of the phyllo on work surface, keeping remainder covered with plastic wrap and damp towel to prevent drying out. Brush lightly with melted butter. Fold in half lengthwise; brush with butter. Spoon about 1/3 C of the egg mixture onto end of phyllo, leaving 1" border. Sprinkle filling with about 1 tsp Parmesan cheese. Gently roll up tucking in sides to enclose filling.
Brush top with butter. Place seam side down on greased baking sheet. Repeat with remaining ingredients. Can be prepared to this point, wrapped and refrigerated for up to 48 hours or frozen thenstored in airtight container for up to 1 month. Do not thaw)
Bakein 375 oven for 13 - 16 minutes, or 35 - 40 if frozen, or until golden.
Let stand for 5 to 10 minutes before serving.