6 3/4 oz. can chunk style ham, drained and flaked
4 oz. cal sliced mushrooms, drained
6 beaten eggs
1/3 c. skim milk
2 tbsp. grated Parmesan cheese
1 tsp. dried parsley flakes
1/2 tsp. onion powder
1/8 tsp. pepper
1 c. shredded cheddar cheese (4 oz.)

In 1 1/2 quart microwave safe casserole, combine ham and mushrooms. In separate bowl, stir together eggs, milk, Parmesan cheese, parsley, onion powder and pepper. Pour over ham mixture. Cook uncovered on 100 percent power (high) for 4 to 6 minutes or until eggs are almost set, pushing cooked portions to center of dish several times during cooking. Sprinkle shredded cheese on top of eggs. Cook, uncovered, on high for 30 to 45 seconds or till cheese is melted. Let eggs stand for 1 to 2 minutes till set, if necessary. Serves 6.