MICROWAVE HAM AND EGG SCRAMBLE

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 (optional)
1/4 tsp. cayenne pepper (or to taste)
1 cup cubed cooked ham
3/4 cup sliced fresh mushrooms
1 cup shredded cheddar or other favorite cheese, divided use

In 2-quart casserole, combine butter, and onion. Microwave on Medium until butter melts and onion is clear, 2-3 minutes, stirring frequently.

In mixing bowl, combine eggs, milk, salt, parsley, rosemary and cayenne. Beat until well blended. Pour into casserole over the onion mixture. 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.

Serves 4-6
Source: Jill McQuown/rec.food.cooking/2000