1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons finely chopped fresh parsley
1 sheet frozen puff pastry, thawed
1/2 cup packed fresh spinach leaves
1/4 pound sliced deli ham
Beat 3 eggs, salt and pepper with whisk in bowl.
Melt butter in 10-inch nonstick skillet over medium heat, swirling pan to coat bottom evenly with butter. Pour egg mixture into skillet. Cook over medium heat 2-3 minutes, gently lifting portions with spatula to allow uncooked portions to flow underneath, until eggs are almost set. Remove pan from heat; stir in parsley. Remove eggs to large plate. Cover; refrigerate until cool.
Unfold puff pastry on lightly floured surface. Beat remaining egg with fork in bowl; brush egg over pastry. Refrigerate remaining beaten egg.
Place scrambled eggs onto lower half of pastry, 1/2 inch from edges. Top with spinach leaves, cheese slices and ham slices.
Fold top half of pastry over filling; press down firmly on edges. Crimp edges with fork to seal. Place filled pastry onto ungreased baking sheet. Cover with plastic food wrap; refrigerate 15 minutes.
Heat oven to 400°F.
Brush top of pastry lightly with reserved beaten egg. Bake 25-30 minutes or until golden brown. Cool 5 minutes before cutting and serving.
Pastry can be filled and refrigerated for up to 8 hours before baking. Wrap securely with plastic food wrap. Remove from refrigerator 15 minutes before baking. Bake as directed above.