Heat oil in large heavy skillet over medium heat. Saut onion 5 minutes, until softened; add garlic and cook 1 minute more. Add roasted peppers, tomatoes, and cayenne. Cover and cook 10 minutes, until vegetables are very soft, stirring occasionally. Uncover and simmer over medium heat until sauce is thick, about 10 minutes, stirring often. Season to taste with salt and pepper. (Mixture can be made up to 2 days ahead and reheated).

In large bowl, beat eggs until blended. In large nonstick skillet, melt butter over low heat. Add eggs and basil. Cook, stirring constantly with rubber spatula, 12 minutes, until soft curds form and eggs are barely set. Add pepper mixture and ham; stir just until mixed.

This recipe yields 6 servings.

Carbohydrates: 7.5 grams

Net Carbs: 6 grams

Fiber: 1.5 grams

Protein: 18.5 grams

Fat: 30 grams

Calories: 371

Comments: The trick to this dish is to reduce the tomato mixture to thick sauce that won't break and liquefy when added to the eggs. If you've never made scrambled eggs this way before, youre in for a treat. Steady, slow cooking turns them incredibly creamy.

Formatted for MC6 07-01-2003 by Joe Comiskey - Mad's Recipe Emporium

Per Serving (excluding unknown items): 207 Calories; 16g Fat (68.5% calories from fat); 12g Protein; 5g Carbohydrate; 1g Dietary Fiber; 374mg Cholesterol; 114mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 2 Fat.