1 med. tomato, chopped
1/2 c. diced green pepper
1/2 c. diced ham
4 eggs
1/2 c. (2 oz.) shredded cheddar cheese
1/4 tsp. salt
Dash of pepper
1 tbsp. vegetable oil

Combine all ingredients (except the vegetable oil) in a 1-quart tightly covered jar; shake well.

Heat oil in 10-inch skillet over low heat until hot. Pour the egg mixture into skillet and cook over medium heat. Turn eggs gently as the mixture starts to set on the bottom. Cook 5-8 minutes or until the eggs are cooked through but are still moist and shiny. Serves 4.