8 eggs
2 tbsp. milk
1 lg. tomato, chopped
1 tbsp. chopped green pepper
1 tbsp. chopped parsley
3 tbsp. butter
1/2 c. chopped ham
2 tbsp. chopped chives

Beat eggs in mixing bowl with milk. Add tomato, green pepper and parsley; stir well to combine.

Melt butter over low heat in large, heavy skillet; saute ham 3 minutes. Pour in egg mixture; cook, stirring frequently with spatula, until set. Sprinkle with chives. Serve with hot buttered tortillas for brunch. Yield: 4 servings.