Shell fresh peas and cook in bubbling hot salted water for about 8 minutes. Defrost frozen ones. Rinse and shake dry the kitchen herbs, chop parsley without stems, cut basil leaves into thin strips.
Mix the eggs with the whipped cream, season with salt and pepper and fold in half of the Parmesan cheese. Cut the ham into 1 cm wide strips.
Heat the oil in a large, coated frying pan. Briefly sauté the peas, then pour the egg mixture over them and briefly fry. Sprinkle in the ham, culinary herbs and remaining Parmesan. Over medium heat, toast one side at the beginning until crispy brown. Then turn to the other side and roast the second side.
In between, shake the frying pan repeatedly so that nothing sticks.
Tip: It’s best to use your favorite ham – then your dish tastes twice as good!
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