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

In skillet, melt butter over medium heat. Saute mushrooms, pepper and onions until tender. In a mixing bowl, beat the 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 flour underneath. Cover and cook until the eggs are set, about 3 minutes. Sprinkle with cheese and cut into pie wedges to serve.