Denver Omelet Scramble

Name: Denver Omelet Scramble
Prep time: 20 min
Total time: 20 min
Yield: 2 servings.
Ingredients: 1 cup sliced peeled uncooked potatoes; 1/2 cup diced fully cooked ham; 1/2 cup each chopped onion, green pepper and sweet red pepper; 1 can (4 ounces) mushroom stems and pieces, drained; 1 tablespoon butter; 1 teaspoon salt; 4 eggs, lightly beaten; 1/2 cup shredded cheddar cheese

"For breakfast, lunch or dinner, this savory scramble is a satisfying entree anytime of the day," writes Ron Gardner from Grand Haven, Michigan.

Ingredients

1 cup sliced peeled uncooked potatoes
1/2 cup diced fully cooked ham
1/2 cup each chopped onion, green pepper and sweet red pepper
1 can (4 ounces) mushroom stems and pieces, drained
1 tablespoon butter
1 teaspoon salt
4 eggs, lightly beaten
1/2 cup shredded cheddar cheese

Directions

Place potato slices in a saucepan; cover with water. Bring to a boil. Cook until tender; drain. In a skillet, saute the potato, ham, onion, peppers and mushrooms in butter for 6-8 minutes or until vegetables are tender. Sprinkle with salt. Pour eggs over top. Cook and stir until the eggs are completely set. Sprinkle with cheese.