Farmer's Breakfast

Don't you love farmer's markets and roadside vegetable stands in the summer? Here's a way to use up some of that fresh produce for breakfast.

1/4 c. sliced onions
1/4 c. sliced bell pepper
 1 c. sliced fresh mushrooms
3 Tb. butter
3 c. diced potatoes
9 eggs, beaten
1/4 tsp. pepper
3 Tb. milk
2 c. shredded cheese
1 1/2 c. diced, fully-cooked ham
1/4 c. chopped tomato
Fresh basil leaves

In heavy skillet on medium heat, sautee onions, peppers and mushrooms in butter until tender. Add potatoes. Cook, covered, until tender. Combine eggs and milk with pepper. Stir into potato mixture. Add ham and 1 c. cheese and cook, uncovered, until eggs are almost set, pushing cooked portions to center. Add remaining cheese and cook, covered, until melted. Serve with a garnish of tomato and basil leaves.

Serves: 6