Recipe - Potato Mushroom And Ham Casserole

One fourth cup Butter
2 cup New red potatoes, boiled &
Quartered
2 cup Cooked ham, cut into 1in
Cubes
One fourth cup Olive oil
2 cup Mushrooms, quartered
One fourth teaspoon Each: paprika and dried
Thyme
1/8 teaspoon Each:cayenne and garlic
Powder
Salt and ground pepper, to
Taste
18 Eggs, or equivalent egg
Substitute
One half cup Milk (whole recommended)
2 Tomatoes, cut into 1/4in
Slices
1 cup Grated Fontina or other
Favorite cheese
1 tablespoon 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 mediumhot 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 3qt
casserole with vegetable spray and pour hammushroom mixture into
casserole.

Beat eggs in mixing bowl with milk until frothy. Season with salt and
pepper. Pour eggs over hammushroom 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini