In a 10-in. cast-iron or other ovenproof skillet, melt 2 tablespoons butter. Brown potatoes over medium-high heat. Remove and set aside. In the same skillet, melt the remaining butter sauté ham, mushrooms, onion, red pepper and 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 10-15 minutes or until eggs are nearly set. Preheat broiler place uncovered skillet 6 in. from the heat for 2 minutes or until eggs are set. Sprinkle with the cheese and broil until melted. Cut into wedges to serve.
© Copyright Reiman Publications, 1993-1997
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