We use ham in this version of the classic Italian egg dish, but you can mix and match any veggies and meat you have on hand.

Servings: 4 Start to Finish 25 mins


  • 8 eggs, lightly beaten
  • 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 1/2 cups chopped fresh vegetables, such as summer squash, broccoli, roma tomatoes, and/or sweet peppers
  • 1/3 cup thinly sliced green onions (3)
  • 1/2 cup chopped cooked ham, cooked kielbasa, chicken, or turkey, or crumbled cooked pork sausage
  • 1/2 cup shredded cheddar, Monterey Jack, or Swiss cheese (2 ounces)

Make It

1. In a medium bowl combine eggs, basil, salt, and pepper; set aside. Heat oil in a large broilerproof skillet; add vegetables and green onions. Cook, uncovered, over medium heat about 5 minutes or until vegetables are crisp-tender, stirring occasionally. Stir in meat.

2. Pour egg mixture over vegetable mixture in skillet. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set (surface will be moist). Sprinkle with cheese.

3. Preheat broiler. Place skillet under the broiler 4 to 5 inches from heat. Broil for 1 to 2 minutes or until top is just set and cheese is melted. (Or, bake in a preheated 400 degrees F oven for 5 minutes until top is set.)

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 297, Fat, total (g): 23, chol. (mg): 448, sat. fat (g): 8, carb. (g): 4, Monounsaturated fat (g): 11, Polyunsaturated fat (g): 2, Trans fatty acid (g): , fiber (g): 1, sugar (g): 2, pro. (g): 20, vit. A (IU): 826, vit. C (mg): 9, Thiamin (mg): , Riboflavin (mg): 1, Niacin (mg): 1, Pyridoxine (Vit. B6) (mg): , Folate (µg): 69, Cobalamin (Vit. B12) (µg): 2, sodium (mg): 596, Potassium (mg): 334, calcium (mg): 172, iron (mg): 3, Percent Daily Values are based on a 2,000 calorie diet.