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
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.