 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
|
Easy and delicious, this hearty dish's been appreciated whenever I've served it...breakfast, lunch or dinner. Reheated or cold, the leftovers are also great! Wemy husband, our 8-year-old daughter and Ilive in a suburb. But our back windows look out at mountains, farms, horses and cows. Ingredients:
1 pound red potatoes, cooked and sliced |
3 tablespoons butter, divided |
1-1/2 cups thinly sliced fresh mushrooms |
1 cup thinly sliced onion |
1 sweet red pepper, cut into thin strips |
2 cups diced fully cooked ham |
2 teaspoons minced fresh garlic |
1/2 cup minced fresh parsley or basil |
1 tablespoon olive oil |
8 eggs |
salt and pepper to taste |
1-1/2 cups (6 ounces) shredded cheddar or swiss cheese |
Directions:
1. In a 10-in. cast-iron or other ovenproof skillet, brown potatoes in 2 tablespoons butter over medium-high heat; remove and set aside.
2. 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.
3. 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.
4. 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. Yield: 6 servings.
|
|