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