6 medium eggs
6 slices ham (I use Kentucky Legend brand)
4 small red potatoes
1 red onion, small diced
2 oz. vegetable oil
8 oz. heavy cream
3 tbsp. grated Parmesan Cheese
1 tbsp. oregano
1 tsp. salt
1 tsp. white pepper

Cut and dice red potatoes so that they are even sized pieces. Then, boil them until just tender. Drain, and remove potatoes, set aside. Dice the red onion, and ham, and set aside.

In a mixing bowl, combine the ham, onion, oil, and potatoes. Mix until oil coats all ingredients. Preheat oven to 400°F, and place the ham, onion, potato mixture in on a middle rack; let this mixture roast for 15 minutes, or until potatoes start to brown.

In a sauce pan, pour the heavy cream, and bring to a low simmer. In another mixing bowl, place the eggs, oregano, Parmesan cheese, salt and pepper. Whisk the egg mixture until combined, being careful not to over mix (you do not want to add too much air to eggs).

Once this is complete, pour the heavy cream into egg mixture, and lightly mix to combine. Remove the potato mixture from the oven, and pour the cream and egg mixture over the potato mixture. Return the dish to the oven for another 15 minutes, and remove when ready!

Serves up to 4. Bon A' Petite!

Submitted by: Chef Martin Artis