3 tbsp. vegetable oil
2 1/2 c. frozen shredded hash brown potatoes
2 c. mixed fresh vegetables (such as small broccoli florets, chopped red pepper and shredded carrots)
8 eggs
3 tbsp. milk or water
1/4 tsp. salt
1/3 c. grated Parmesan

Heat oil in a large nonstick skillet on medium-high heat. Add potatoes and chopped veggies; cook 5 minutes or until potatoes are browned, stirring occasionally. Beat egg, milk and salt until well blended. Pour evenly over potato mixture; cover, reduce heat to medium-low and cook 10 to 12 minutes or until center is set. Sprinkle with shredded cheese; cover and let stand 5 to 6 minutes before cutting into wedges.

Great for company fare.