This recipe comes from a cookbook that came with a microwave oven I
bought in 1985. I've made it and it's quite tasty! The ingredients can
be assembled in the glass dish and left covered in the refrigerator
overnight to be cooked the next day.

Ham & Egg Scramble

2 Tbs. butter
1 Tbs. chopped onion
8 eggs
1/3 c. milk
1/2 tsp. salt
1/2 tsp. dried parsley flakes
1/4 tsp dried rosemary, crushed
1/4 tsp. cayenne pepper
1 c. cubed fully cooked ham
1/2 c. sliced button mushrooms
1 c. shredded cheddar cheese

In a 2 quart casserole dish, combine butter and onion. Microwave on
High for 1-1/4 to 1-1/2 minutes or until butter melts.

Add eggs, milk, salt, parsley flakes, rosemary and cayenne. Beat with a
fork or a whisk until well blended. Stir in ham, mushrooms and half the
cheddar cheese. Microwave on High for 7-8 minutes or until eggs are set
yet moist, stirring 2 or 3 times.

Sprinkle with remaining cheese. Cover and let stand 4-5 minutes. Stir
before serving. Serves 4-6

Jill