Country-Style Scrambled Eggs

2 cups coarsely chopped tiny new potatoes
1/2 cup chopped onion
1/2 cup chopped green pepper
3 tablespoons margarine or butter
6 eggs
2 tablespoons milk
1/4 teaspoon pepper
1 cup diced fully cooked ham
1 cup shredded cheddar cheese

In a large non-stick or well-seasoned skillet, cook and stir the potatoes, onion, and green pepper in margarine or butter over medium heat for 8 to 10 minutes or till tender, stirring often.

Beat together eggs, milk and pepper; stir in ham. Pour egg mixture over potato mixture. Cook, without stirring, till mixture begins to set on the bottom and around edge. Using a large spoon, lift and fold the partially cooked eggs mixture so uncooked portions flows underneath. Continue cooking about 4 minutes more or till eggs are cooked throughout but still glossy and moist.

Remove from heat and sprinkle with cheese. Let stand till cheese melts.

Makes 4 servings