2 tablespoons milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped chives
1/8 cup chopped fresh parsley
1 (4 ounces) thick slice or chunk of cooked ham, cut into 1/4-inch diced pieces
1 tablespoon butter
1/4 cup grated Parmesan cheese
Additional parsley for garnish
Place eggs, milk, salt, black pepper, chives, and parsley in a blender and pulse until herbs reach a minced stage, but not completely pureed.
Heat a large non-stick skillet over medium heat until hot. Add butter and swirl to cover bottom of the pan. Add ham and saute about 30 seconds to heat. Lower heat to medium-low. Pour egg mixture over warmed ham.
As the mixture cooks, push up cooked portions with a heat-proof spatula and tilt pan so uncooked portion reaches the pan to cook. Remove from heat when eggs are still soft, but not runny.
Sprinkle with Parmesan cheese. Cover and let rest for 1 minute before serving to let eggs set and cheese melt a bit.
Garnish each serving with a sprig of fresh parsley.
Serve with a side of fresh fruit and toast, biscuits, or hot rolls.
Yield: 4 servings