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Farmhouse Breakfast

The Vander Wee’s family enjoys this easy to prepare, super hearty and delicious recipe for breakfast or dinner. Serve with fresh salsa for a tasty compliment to the creamy egg filling. To serve as a terrific dinner, add a crisp side salad, whole grain bread and a glass of milk – how simple is that?

1-1/2 tbsp (22 mL) butter
1-1/2 cups (375 mL) finely diced sweet potato
2 green onions, thinly sliced
1/2 cup (125 mL) diced red bell pepper
6 eggs
2 tbsp (30 mL) milk
1 tsp (5 mL) Dijon mustard
¼ tsp (1 mL) pepper
1 cup (250 mL) diced cooked ham
1/2 cup (125 mL) grated medium or old Cheddar cheese

Preheat broiler. In a 10-inch (25 cm) non-stick skillet, melt butter over medium heat. Add potatoes, green onions and peppers; cook for 10 to 12 minutes or until tender, stirring often.

Meanwhile, in a large bowl or glass measuring cup, whisk eggs, milk, mustard and pepper; stir in ham and pour over potato mixture. Cook, until eggs are almost set but still moist, about 10 minutes, occasionally lifting edges with a spatula and tilting pan to allow uncooked egg to flow underneath. Sprinkle with cheese.

Broil until golden brown and cheese is melted, about 2 minutes. Run a spatula around the outside and invert onto a serving plate; cut into wedges.