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Serves 6-8


    • 8 eggs
    • 1/2  cup sour cream
    • 1 cup milk
    • salt/pepper to taste
    • 1 portobello mushroom, stem removed, sliced 1/4" thick
    • 4 tablespoons olive oil
    • 1 small yellow onion, diced
    • 1/2  pound prosciutto, diced
    • 2 plum tomatoes, diced, seeds removed
    • 2 teaspoons chopped basil
    • 1 teaspoons chopped oregano
    • 1 cup shredded fontina cheese


Preheat oven to 350 degrees.

Vigorously whisk the eggs, sour cream, milk, salt, and pepper and set aside. 

Sauté the mushroom in two tablespoons of olive oil until browned and set aside.

In a 10", non-stick, oven proof skillet, sweat the onions in two tablespoons of olive oil until softened but not brown.

Add the ham and sauté two minutes.

Arrange mushrooms on top on ham/onion mixture and then sprinkle with chopped tomatoes.

Stir herbs into the egg mixture and pour it over everything in the pan.

Cook on top of stove slowly, lifting the edges to let uncooked egg run under.
Do not brown the bottom.

When almost set, sprinkle on the cheese and place in oven until cheese melts and browns slightly.

Remove from oven. Loosen around the edges and slide onto a serving platter.

This recipe comes from Lynne Kaplan, a chef who owns the Victoria House Bed & Breakfast in Spring Lake, NJ.
For a gourmet B&B check them out at



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