pat's Recipe

Farmer's Breakfast

Category: Breakfast casserole

8 small potatoes, sliced 1/4-inch thick
2 tablespoons cooking oil
2 tablespoons butter or margarine
4 ounces fresh mushrooms, sliced
1 cup chopped salami or cooked ham
1 small green sweet pepper, chopped
1/2 cup chopped onion
10 eggs, lightly beaten or 2-1/2 cups refrigerated egg product
1/4 cup milk
2 tablespoons snipped parsley
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 cup shredded cheddar cheese (4 ounces)

Directions
1. Cook potatoes in boiling water about 10 minutes or until just tender. Drain well.

2. In a 12-inch skillet, cook the potatoes in hot oil over medium-high heat for 5 to 8 minutes or until browned, turning occasionally.

3. Add the butter or margarine to the skillet. Add the mushrooms, salami or ham, green pepper, and onion. Cook and stir for 5 to 8 minutes or until the vegetables are just tender.

4. Combine the eggs with the milk and parsley. Season with salt and black pepper. Add to skillet. Reduce heat to medium. Cook, stirring occasionally, until eggs are just set but still moist.

5. Sprinkle with cheese. Cover and cook, without stirring, for 3 minutes more or until eggs are set in the center. Serve hot with toasted bagels or English muffins, if you like.
Makes 8 to 10 servings.