1/2-3/4 lb. leftover ham, bacon or sausage
1 onion
3-4 boiled potatoeseggs
4-6 tbsp. water
1/2 tsp. salt

Cut the meat and potatoes into small cubes. Chop the onion coarsely and brown together in a frying pan. Beat the eggs, water and salt lightly together and pour it over the meat and vegetables in the pan. Lift the egg mixture a little so that the egg sets, gradually like an omelette. Sprinkle chopped parsley on top. This dish may also be made in a baking dish and baked in a 350 degree oven until ready.