Directions

1. Heat half the oil in a 10- in. (26-cm) nonstick, ovenproof skillet. Add onion and cook until tender and lightly browned. Add mush­rooms, half the salt and pinch of pepper. Cook until any liquid has evaporated and mush­rooms start to brown. Add tarragon. Transfer to a bowl. Wipe out pan.
2. In a large bowl, whisk eggs with water and remaining salt.
3. Heat remaining oil in skillet. Add egg mixture. Cook over medium-high heat, stirring slightly, until bottom is set and top is creamy but not wet. Sprinkle grated cheese over the top and arrange toppings in strips as follows: mushrooms, red peppers, ham, goat cheese, leaving the last strip empty for basil after baking. Place in a pre­heated 350°F (180°C) oven for 5 to 10 minutes, until eggs have set, top­pings  and cheese are hot.
4. Sprinkle basil beside the goat cheese. Serve so everyone gets strips of each topping.

Bonnie says: This is a great idea for a brunch or lunch. Other toppings include asparagus in the spring and corn kernels in the fall. Leftovers make great sandwiches.

Fran says: Eggs, lean ham and turkey are rich in good-quality protein, essential for building and repairing body tissues. These foods contain B vitamins, iron and zinc and they can keep you feeling more full after eating. Adding vegetables increases the nutrient content.