3-4 potatoes, thinly sliced
1/4 c. diced green pepper
1/4 c. diced red pepper
1/4 c. diced yellow pepper
1/8 c. red onion
8 med. eggs, beaten
2 tbsp. Creole seasoning

In a deep 12 inch skillet; brown potatoes and cook peppers and onions until done. Prepare eggs as for scrambled eggs and then add to potato mixture and continue to stir and cook until almost done. Sprinkle Creole seasoning over mixture. Finish cooking until eggs are done. Serve with breakfast meat and toast. Serves 6.