1 pound nugget potatoes, cooked and chopped
2 tablespoons olive oil
1/3 cup chopped red pepper
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 cup fresh mushrooms, chopped
1 cup fresh or frozen corn kernels
Salt and pepper, to taste
8 eggs, lightly beaten
3/4 cup grated cheddar cheese
Chopped parsley or cilantro

Preparation Instructions:

Heat oil in a large skillet at medium high heat. Add red pepper, onion and garlic. Cook until tender. Add diced potatoes, mushrooms and corn. Cook for 5 minutes, stirring often. Season with salt and pepper. Remove from skillet and keep warm. Pour eggs into skillet. As they begin to set, stir eggs from sides to center of skillet. Cook until set but still moist. Sprinkle cheese over top. to serve, spoon potato mixture onto serving plates, spoon scrambled eggs over top. Garnish with parsley or cilantro. Makes 4 servings.