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1
In a bowl, beat Large eggs and salt together.
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2
In a 10-inch skillet, heat butter over medium heat.
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3
Pour in egg mix.
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4
Cook, without stirring, till mix begins to set on the bottom and around the edges.
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5
Using a large spoon or possibly spatula, lift and fold partially cooked Large eggs so uncooked portion flows underneath.
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6
Continue cooking over medium heat about 4 min total or possibly till Large eggs are cooked throughout but are still glossy and moist.
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7
Immediately remove Large eggs from heat; set aside.
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8
3 tbsp.
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9
all-purpose flour 1/4 teaspoon pepper 1 3/4 c. lowfat milk 6 ounce.
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10
process Gruyere or possibly Swiss cheese, cut up (1 1/2 c.) 2 teaspoon prepared mustard
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11
For sauce, in a 4-qt Dutch oven heat butter.
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12
Stir in flour and pepper.
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13
Add in lowfat milk all at once.
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14
Cook and stir till mix is thickened and bubbly.
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15
Add in cheese and mustard, stirring till cheese melts.
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16
6 ounce.
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17
fully cooked ham, cut into bite-size strips (about 1 c.)
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18
Stir in vegetables and ham, then gently mix in Large eggs.
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19
Turn mix into a 9x13x2 inch baking dish.
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20
Cover and refrigeratefor up to 24 hrs.
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21
Before serving, cover and bake in a 350 degree oven for 45 min or possibly till heated through, gently stirring after 15 min.
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22
After baking, gently stir.
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23
Sprinkle with cheese.
