4 slices thick bacon, chopped
1 c. cubed cooked potatoes
1/3 c. chopped onion
1/3 c. chopped green pepper
6 eggs
6 tbsp. milk
1/2 tsp. savory and thyme
1/4 tsp. salt
1/4 tsp. pepper
1 tomato, sliced
1 c. shredded Swiss cheese

Saute bacon in 10-inch skillet for 5 minutes. Drain off all, but 2 tablespoons drippings. Add potatoes, onion and peppers. Saute 5 minutes. Beat eggs, milk, and seasonings together. Reduce heat to medium. Pour eggs over mixture in skillet.

Draw cooked portions toward center, so uncooked portions flow to bottom. Slide pan rapidly over heat to prevent sticking. While top is still slightly moist, top with tomato slices and cheese. Cover and cook just until cheese melts.