Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Butter
2 c New red potatoes, boiled
Quartered
2 c Cooked ham, cut into 1-in
Cubes
1/4 c Olive oil
2 c Mushrooms, quartered
1/4 ts Each: paprika and dried
Thyme
1/8 ts Each:cayenne and garlic
Powder
Salt and ground pepper, to
Taste
18 Eggs, or equivalent egg
Substitute
1/2 c Milk (whole recommended)
2 Tomatoes, cut into 1/4-in
Slices
1 c Grated Fontina or other
Favorite cheese
1 tb Parsley, finely chopped

Heat oven to 350 degrees. Melt butter in very hot skillet and saute
potatoes until brown. Reduce heat to medium and add ham;saute 1
minute.

Heat oil in another medium-hot skillet and add mushrooms;saute until
soft;season with paprika, thyme, cayenne, garlic powder, salt and
pepper. Add mushrooms to ham mixture and toss lightly to combine.
Coat a 3-qt casserole with vegetable spray and pour ham-mushroom
mixture into casserole.

Beat eggs in mixing bowl with milk until frothy. Season with salt and
pepper. Pour eggs over ham-mushroom mixture.

Bake at 350 degrees for 30 minutes, then arrange tomato slices around
top and sprinkle with grated cheese. Return casserole to oven and
bake until eggs are set, cheese is melted and top is brown. Sprinkle
with parsley.

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