10 eggs
1/4 tsp. salt
2 tbsp. butter

In a bowl, beat eggs and salt together. In a 10-inch skillet, melt butter over medium heat. Pour in egg mixture. Cook, without stirring, until mixture begins to set on the bottom and around the edges. Using a large spoon or spatula, lift and fold partially cooked eggs so uncooked portion flows underneath. Continue cooking over medium heat about 4 minutes total or until eggs are cooked throughout but are still glossy and moist. Immediately remove eggs from heat; set aside. 3 tbsp. all-purpose flour 1/4 tsp. pepper 1 3/4 c. milk 6 oz. process Gruyere or Swiss cheese, cut up (1 1/2 c.) 2 tsp. prepared mustard

For sauce, in a 4-quart Dutch oven melt butter. Stir in flour and pepper. Add milk all at once. Cook and stir until mixture is thickened and bubbly. Add cheese and mustard, stirring until cheese melts. 6 oz. fully cooked ham, cut into bite-size strips (about 1 c.)

Stir in vegetables and ham, then gently fold in eggs. Turn mixture into a 9x13x2 inch baking dish. Cover and chill for up to 24 hours.

Before serving, cover and bake in a 350 degree oven for 45 minutes or until heated through, gently stirring after 15 minutes. After baking, gently stir. Sprinkle with cheese. Makes 12 servings.