Ingredients

• 2 jalapeno peppers
• 4 large eggs
• 2 tablespoons cream
• 4 tablespoons chopped ham
• 10 pepperoni slices, chopped
• 2 tablespoons crumbled feta cheese
• 2 tablespoons shredded Parmesan cheese
• 1 small Roma tomato, chopped
• 1 tablespoon butter
• Chopped parsely

Cooking Directions

1. Roast the jalapeno peppers over an open stovetop flame, turning often, until the skins are charred and blackened. Remove from heat and wrap in a paper towel to steam lightly.
2. When jalapenos are cooled, remove most of the charred skin and chop.
3. Divide the following filling ingredients into two piles for ease of cooking - ham, pepperoni, feta cheese, Parmesan, tomato and jalapeno peppers.
4. Heat a large pan to medium heat.
5. Crack two eggs into a mixing bowl and add 1 tablespoon cream. Beat well.
6. Add 1/2 teaspoon butter to the large pan and swirl until melted.
7. Add egg mixture and swirl to coat the entire pan. Cook about 1 minute, or until the eggs begin to set.
8. Add one of the ingredient piles to the center of the egg mixture, then flip one side of the eggs up and mostly over the filling mixture. It won't quite form a half moon. It looks cool this way!
9. Cook about 1 minute more or so, until the eggs are set and the cheeses are slighly melted.
10. Serve this one up on a plate while you repeat the process with the remaining eggs and ingredients.
11. Sprinkle each with chopped parsely before serving.