Tennessee Scramble
rec.food.cooking/Jill McQuown (1999)
Serves 6-8

This is a microwave recipe; you could probably adapt it to the oven. I really like this dish!

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
1/2 cup browned sausage, well drained
3/4 cup sliced fresh mushrooms
1 cup shredded cheddar cheese

In 2 qt. casserole or 11X9 baking dish, combine butter, onion and mushrooms. Microwave on Medium until butter melts, onion is clear, and mushrooms are getting tender, about 3 minutes, stirring 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 the dish with plastic wrap or a glass cover and let stand until cheese fully melts and eggs are a little more set. Stir before serving.

I have prepared this dish using egg substitutes, lowfat milk/ cheese/ margarine, etc. It still comes out good!