1 med. onion, chopped (about 1/2 c.)
1 tbsp. butter
1 (6 3/4 oz.) can chunk ham, drained
1 med. tomato, chopped (about 3/4 c.)
2 c. buttermilk baking mix
1/2 c. cold water
1 c. (about 4 oz.) shredded Swiss or Cheddar cheese
1/4 c. milk
2 eggs
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried dill weed (optional)
2 tbsp. snipped chives

Cook and stir onion in butter in 10-inch skillet until tender; remove from heat. Stir in ham and tomato. Mix baking mix and water until soft dough forms; beat vigorously 20 strokes. Pat dough in lightly greased 9x13x2 inch pan with floured hands, pressing dough 1/2 inch up sides.

Spread ham mixture over dough; sprinkle with cheese. Beat milk, eggs, salt, pepper and dill weed with hand beater until foamy; slowly pour over cheese. Sprinkle with chives. Cook uncovered in 350 degree oven until golden brown, 25 to 30 minutes. 6 to 8 servings.