1. Clean up all the ingredients, cut into small cubes, and cut the broccoli into small flowers.
2. Small tomato slices, ham slices.
3. Wash rosemary and finely chop.
4. Bring water to a boil in a small pot, add the diced potatoes first, and cook until the diced potatoes become transparent.
5. Then add broccoli, cook until it is broken, and remove the water to control the dryness.
6. Add salt, pepper and minced rosemary to the eggs and beat them for later use. (You can leave it without rosemary)
7. Pour an appropriate amount of oil in a small saucepan, add diced onions and sauté until fragrant.
8. Add other ingredients and stir fry.
9. Pour in the egg liquid.
10. Fry carefully until the egg is half solidified and turn off the heat.
11. Sprinkle a moderate amount of cheese on the surface. (I use mozzarella cheese. If not, you can use commercially available flaky cheese. Tear the cheese slices into small pieces)
12. Put it in the preheated oven, middle level, 180°, up and down, and bake for about 10 minutes.
Tips:The scrambled egg pan must be made sure that it can withstand high temperatures and can be put into the oven. If not, scramble the eggs until they are half set, put them in a heat-resistant container, and bake them in the oven.
