A sort of frittata I make for breakfast 4-5 times a week. Chopped mushrooms and sliced ham are sauteed in olive oil with some dried thyme, garlic powder, red shallot powder and pepper. Then add two beaten eggs with salt. Place six pieces of vintage cheese on the top, cover and leave on a mild heat for 6-8 minutes. Uncover and added fresh cracked pepper. Turn off the heat and leave for two more minutes. Slide onto the plate and enjoy with a second cup of hot strong coffee. Great brekky when you are on a low carb diet.