Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Oil, olive -- 1/2 inch wide ribbons
1 md Onion, halved, sliced 1 c Peas, fresh OR frozen
-- vertically through the -- thawed
-- root end Salt (to taste)
1 1/2 md Carrots, peeled ** Pepper (to taste)
1 1/2 md Zucchini ** 14 lg Eggs
1 1/2 md Peppers, red bell ** 2 c Cheese, Parmesan, grated
2 c Spinach, leaves, stems 4 oz Prosciutto OR
-- removed, shredded into 4 oz Ham, cooked **

** Cut vegetables into 1/4" x 3" julienne strips

For Stuffing:
=============

Heat the olive oil in a large skillet over high heat. Add the
vegetables and salt and pepper. Saute, stirring occasionally, until
the vegetables are just softened. (About 5 minutes)

In a mixing bowl, beat the eggs with salt and pepper to taste
until blended. Beat in the Parmesan cheese until the mixture is
smooth.

Add the eggs to the skillet, stirring constantly. Lower heat and
stir until the eggs are scrambled and set. Transfer to a bowl and
cool to room temperature. Stir in prosciutto.

Set aside.

Source: New York's Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Lidia Bastianich, Felidia Restaurant, New York

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