Yield: 4-6 servings

4 large eggs
1 tbsp. scallions, minced
1 tbsp. Italian parsley, minced
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
1 tbsp. vegetable oil
4 sheets phyllo dough
2 tbsp. butter, melted
3 ounces ham, sliced thinly
3 ounces Brie cheese, cut into very thin (1/8") thick slices by 1" long pieces

  1. Preheat oven to 375* F.
  2. Lightly beat eggs and add the scallion, parsley, salt and pepper. Heat the oil in a saute pan set over medium-high heat. Add the egg mixture and cook until softly scrambled. Set aside.
  3. Place 1 sheet of phyllo onto a work surface. Brush lightly with butter. Repeat with each of the remaining phyllo sheets. Arrange ½ of the ham slices near the short end, leaving a 2" border around the short end and sides. Place the eggs onto the ham, then the brie atop the eggs and finish with the remaining ham.
  4. Fold in the long sides up to and slightly over the filling. Fold the short end over the filling. Tuck the dough under the filling so there are no air pockets. Continue rolling until completely sealed. Place onto the prepared pan, seam side down. Brush with remaining butter.
  5. Bake until lightly browned, about 15 minutes. Slice and serve.