3 to 4 tbsp. butter
1 lb. thick sliced deli ham, diced
1 cup green or red peppers, diced
1 cup yellow onion, diced
6 eggs
1/4 cup milk
pepper, to taste
1/2 cup shredded cheddar cheese
diced tomatoes (optional)

Heat butter in a large skillet over medium heat, until it starts to sizzle. Add ham pepper and onion to skillet; cook until vegetables are crisp-tender.

Meanwhile, whisk together eggs and milk in a bowl. Stir egg mixture into mixture in skillet; season with pepper. Reduce heat to medium-low. Cook until eggs are set, stirring occasionally, 4 to 5 minutes.

Remove skillet from heat. Top with cheese, let stand for a minute, until cheese melts. Sprinkle with tomatoes, if desired.

Submitted by: Judy Brannock