Instructions: In a 1 1/2-quart casserole stir together the ham and the drained mushrooms.

In a mixing bowl, stir together the eggs, skim milk, grated Parmesan cheese, dried parsley, onion powder and pepper.

Pour the egg mixture evenly over the ham mixture in the casserole.

Micro-cook, uncovered on High for 4 to 6 minutes or till the egg mixture is almost set, pushing cooked portions to center of the casserole several times during cooking. Sprinkle with the shredded mozzarella cheese. Let stand for 5 minutes.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.