1/4 c. olive oil
3 med. potatoes, peeled and sliced thin
2 peppers, sliced
1 med. onion, sliced
Salt and pepper, to taste
Pinch basil
2 to 3 tsp. chopped parsley
6 eggs
1/4 c. milk
6 tbsp. Parmesan cheese

Place oil in skillet over medium heat. Add potatoes that have been peeled and sliced thin. Add peppers and onion; cook until tender and potatoes are browned. Season with salt and pepper to taste. Add basil and parsley.

In a bowl, scramble eggs, milk and Parmesan cheese. Pour in skillet; blend with potato mixture and cook over medium heat. Mix as eggs cook. Cover with tight lid until brown and completely cooked. Let cool a few minutes. Can be placed on a plate and sliced or served from pan.