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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