2 tbsp. butter
1/2 c. sliced fresh mushrooms
1/2 c. chopped sweet red or green pepper
1/4 c. green onions, sliced
6 eggs
2 tbsp. water
1/2 c. cooked ham, diced
1 c. (4 oz.) shredded Cheddar cheese

In a skillet, melt butter over medium heat. Saute mushrooms, pepper and onions until tender. In a mixing bowl, beat eggs until foamy; stir in ham. Pour over the vegetables. Let eggs set on the bottom, then lift the edges to allow any uncooked egg to flow underneath. Cover and cook until the eggs are set, about 3 minutes. Sprinkle with cheese and cut into wedges to serve. Yield 4 servings.