- 1/2 cup chopped onion
- 1/2 cup diced green pepper
- 1 tablespoon butter or margarine
- 1 cup diced fully cooked ham
- 1 tablespoon minced fresh parsley
- 4 eggs
- salt and pepper to taste
- 4 slices bread, toasted and buttered
- In a large skillet over medium heat, saute onion and green pepper in butter until tender. Add ham and parsley. Beat eggs; pour into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely set, remove from the heat. Cut into wedges; serve on toast.