Boil the pasta in salted water, drain and set aside. Melt the butter in a pan, add the pasta and distribute the herb salt evenly over the pasta (turn the pasta in the butter as well and use as much herb salt until the pasta is coated with herbs on all sides - you need about 1 Teaspoon herbal salt).
Fry the pasta on all sides until crispy. Dice the ham and add it together with the finely chopped parsley, mix in and fry for 1 minute - the ham should not get crispy, but stay soft. So whisk the eggs right away, mix them with a little salt and pepper and stir into the ham noodles.
Keep stirring as you continue to sear so that the eggs do not form plates, but mix well with the other ingredients. Leave in the pan until the egg white is set.
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