2 potatoes, peeled
1 tbsp. vegetable oil
Salt & pepper to taste
4 eggs
1/4 c. milk
1 tsp. parsley
1/4 c. green pepper, chopped
1 tbsp. minced onion
1/4 c. chopped mushrooms
1/2 c. shredded cheddar cheese

Coat 8 inch oven-proof skillet with oil and place over low heat. Slice potatoes thinly and place in single layer on bottom of pan. Increase heat to medium and while potatoes saute, do not turn. Beat eggs, milk, parsley and salt and pepper to taste. When bottom of potatoes are beginning to brown, reduce heat and pour egg mixture over potatoes. Sprinkle remaining ingredients over egg mixture. Cover and place skillet in preheated 350 degree oven. Cook about 10 minutes or until eggs are fluffy and cooked. Other vegetables such as carrots, celery or black olives may be added. Serves 4.