Supper Time Egg Scramble
A recipe from the Sneaky Kitchen
1 cup thinly sliced onions
2 cups frozen hash browns
1 cup chopped green and/or red bell pepper
1/2 cup chopped fresh tomatoes
3/4 cup sliced mushrooms
1 Tbsp. canola or olive oil
1 tsp, canola or olive oil
1 cup shredded low fat cheddar cheese
1/2 cup finely chopped low fat ham
2 whole eggs & 3 egg whites, beaten
Salt & freshly ground pepper to taste

In a very lg. frying pan, sauté onions in 1 Tbsp. oil until transparent. Add salt, pepper & hash browns; cook & stir over fairly high heat until brown. Remove from pan. Add 1 tsp. more of oil, mushrooms, & peppers to pan; stir-fry until crisp-tender. Add potato, onions & chopped ham to pan & mix all together. 

Turn heat low & pour beaten eggs evenly over top. Cover & cook on low until eggs are set. Sprinkle chopped tomatoes & shredded cheese over top. Serves two or more.