Ingredients
1 pound red potatoes, cooked and sliced3 tablespoons butter, divided1-1/2 cups thinly sliced fresh mushrooms1 cup thinly sliced onion1 sweet red pepper, cut into thin strips2 cups diced fully cooked ham2 teaspoons minced fresh garlic1/2 cup minced fresh parsley or basil1 tablespoon olive oil8 large eggsSalt and pepper to taste1-1/2 cups shredded cheddar or Swiss cheese
Preparation
In a 10-in. cast-iron or other ovenproof skillet, brown potatoes in 2 tablespoons butter over medium-high heat; remove and set aside.
In the same skillet, saute the mushrooms, onion, red pepper and ham in remaining butter until vegetables are tender. Add garlic; cook 1 minute longer; drain. Remove and set aside.
In the same skillet, cook the potatoes, ham mixture and parsley in oil over medium-high heat. In a large bowl, beat the eggs, salt and pepper. Pour into skillet; cover and cook for 10-15 minutes or until eggs are nearly set.
Broil 5-6 in. from the heat for 2-3 minutes or until eggs are set. Sprinkle with the cheese and broil until melted. Cut into wedges.
