- 2 tablespoons olive oil
- 1 red onion, thinly sliced
- 1 green bell pepper, cut into strips
- 1 red bell pepper, cut into strips
- 1 garlic clove, minced
- 3 tomatoes, seeded, cut into strips
- 6 1/4-inch-thick ham slices
- 1/2 cup dry white wine
- 12 eggs
- 1/2 cup half and half
- 2 tablespoons (1/4 stick) butter
- 1/4 cup grated Parmesan
- Heat oil in heavy large skillet over medium-high heat. Add onion, bell peppers and garlic and sauté until tender, about 7 minutes. Add tomatoes and continue cooking until vegetables are very tender, stirring occasionally, about 5 minutes. Season to taste with salt and pepper.
- Arrange ham slices in heavy medium skillet. Pour wine over ham. Cover and simmer until ham is heated through, about 5 minutes. Arrange ham around edge of platter. Top with vegetable mixture. Cover and keep warm.
- Beat eggs with half and half in large bowl to blend. Melt butter in heavy large skillet over medium-high heat. Add eggs and stir until cooked. Spoon eggs atop vegetables and ham. Sprinkle with Parmesan and serve.