Ham and Cheese Western Sandwiches

In large nonstick skillet, heat 1 tbsp (15 mL) of the butter over medium heat; cook onion, green pepper, mushrooms and oregano, stirring occasionally, for about 5 minutes or until tender. Stir in green onion, salt and pepper; cook for 2 minutes. Transfer to small bowl.

In separate bowl, whisk eggs with 1/4 cup (50 mL) water; set aside.

In same skillet, melt 1 tbsp (15 mL) of the remaining butter over medium heat. Add half of the vegetable mixture and half of the egg mixture, making figure 8 with spatula to combine. Sprinkle with half each of the prosciutto and provolone; cook, flipping halfway through, for about 4 minutes or until set and brown. Transfer to cutting board; divide into quarters. Repeat with remaining vegetable and egg mixtures.

Meanwhile, toast bread; spread with remaining butter. Sandwich egg mixture and arugula between toast.