1 lb Red potatoes; cooked, sliced
1 1/2 c Mushrooms; thin sliced
1 1/2 c Cheddar or Swiss cheese;
- shredded
1 c Onion; thin sliced
8 Eggs
2 c Cooked ham; diced
1 Sweet red pepper;
- cut into thin strips
1/2 c Parsley or basil; minced
3 tb Butter; divided
2 ts Garlic; minced
1 tb Olive oil
Salt & pepper; to taste
Melt 2 tb butter in a large skillet & brown potatoes over medium-high
heat--remove and set aside. In the same skillet melt the remaining
butter & saute mushrooms, onion, red pepper, ham & garlic over
medium-high heat until vegetables are tender--remove and set aside.
Wipe skillet clean; heat oil over medium-low heat. Add potatoes,
ham/vegetable mixture, and parsley or basil. In a bowl, beat eggs,
salt, and pepper--pour into skillet. Cover and cook for 10 to 15
minutes or until eggs are nearly set. Preheat broiler--place
uncovered skillet 6" from the heat for 2 minutes or until eggs are
set. Sprinkle with cheese and broil until melted. Cut into wedges to
serve.
Recipe by South of the Border Tex-Mex Cookin by Les Blair, 1995
