6 eggs, beaten
1-ounce Parmesan, grated
1/2 teaspoon black pepper
1T Light Bertolli Olive Oil
cup chopped roasted asparagus
cup chopped country ham
cup chopped spinach
1 tablespoon chopped parsley leaves
Preheat oven to broil setting.
In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt, heat an 8-inch non-stick, oven safe saut pan over medium high heat. Add butter to pan and melt. Add asparagus, spinach and ham to pan and saut for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with parsley.
Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy.
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