Tennessee Scramble (microwave)
rec.food.cooking/Jill McQuown

2 Tbsp. butter or margarine
1 Tbsp. chopped onion
8 eggs, beaten
1/3 cup milk
1/2 tsp. salt
1/2 tsp. dried parsley flakes
1/4 tsp. dried rosemary, crushed
1/4 tsp. cayenne pepper
1 cup cubed cooked ham (turkey ham is fine)
1/2 cup browned sausage, well drained
3/4 cup sliced fresh mushrooms
1 cup shredded cheddar cheese (low fat is fine)

In 2 qt. casserole, combine butter, onion and mushrooms.

Microwave on Medium until butter melts and onion is clear, 2-3 minutes, stirrng frequently.

In mixing bowl, combine eggs, milk, salt, parsley, rosemary and cayenne. Beat until well blended. Pour into casserole with butter and onion. Stir in ham, mushrooms and half the cheese.

Microwave on High 7-8 minutes, stirring 2-3 times, until eggs are set yet still moist. Sprinkle with remaining cheese.

Microwave 1 minute on Medium. Cover with plastic wrap and let stand until cheese fully melts and eggs are a little more set. Stir before serving.