- 4
Ingredients
- 1 cup sliced mushrooms
- 2 tbs sliced green onion
- 1 tbs margarine or butter
- 1 small zucchini, finely chopped (3/4 cup)
- 3/4 cup finely chopped fully cooked ham
- 6 eggs
- 1/4 tsp dried thyme, crushed
- 1/4 tsp. caraway seed
- Dash salt
- 1/2 cup shredded Swiss cheese (2 oz.)
- Snipped fresh chives
Preparation
Step 1
In a 10-inch nonstick or well-seasoned ovenproof skillet, cook mushrooms and onion in margarine or butter over medium-high heat about 5 minutes or till tender but not brown. Add zucchini; cover and cook over medium-high heat 2 to 3 minutes, stirring occasionally. Stir in ham. Beat eggs till blended but not foamy. Stir in thyme, caraway seed, salt, and pepper. Pour egg mixture over vegetables. Cook over low heat, without stirring, till mixture begins to set on the bottom and around the edge. As eggs set, run a spatula around the edge of skillet, lifting egg mixture to allow uncooked portion to flow underneath. Continue cooking and lifting edge till mixture is almost set. Sprinkle with cheese. Broil 5 inches from heat for 1 to 2 minutes or till eggs are just set and cheese is melted. Sprinkle with chives. To serve, cut into wedges; serve from skillet.