1 cup diced fully cooked ham
1 2-ounce can mushroom stems and pieces, drained
1/4 cup chopped onion
2 tablespoons chopped green pepper
2 tablespoons butter or margarine
8 eggs
1/3 cup milk

In a 10-inch skillet cook ham, mushrooms, onion, and green pepper in butter
or margarine over medium heat about 5 minutes or till vegetables are tender
but not brown. Beat together eggs, milk, 1/4 teaspoon salt, and dash
pepper; add to skillet. Cook, without stirring, till mixture begins to set
on the bottom and around edges. Using a large spoon or spatula, lift and
fold partially cooked egg mixture so uncooked portion flows underneath.
Continue cooking over medium heat about 4 minutes or till eggs are cooked
throughout but are still glossy and moist. Serve immediately. Serves 4.