PARSLEY EGG AND HAM ROLL

2 Tablespoons butter or margarine
6 large eggs, beaten
1/3 cup milk
1 Tablespoon parsley flakes
1/4 teaspoon salt
1/8 teaspoon pepper
12 large slices of baked or boiled ham

Melt 1 Tablespoon butter in 9- or 10-inch skillet.

Combine eggs, milk, parsley flakes, salt and pepper. Pour into buttered skillet. Stir and cook over low heat until eggs are set.

Spread on large slices of boiled or baked ham. Roll up as for a jelly roll. Heat ham rolls in remaining butter only until ham is hot.

Serve for breakfast, brunch or supper.

Makes 6 servings
Source: Woman's Day Encyclopedia of Cookery.