|Chopped green onion||2 Tablespoon|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Cooked potato cubes||1 Cup (16 tbs)|
|Peas||1 Cup (16 tbs)|
|Grated sharp cheddar cheese||1⁄4 Cup (4 tbs)|
Fry bacon in heavy 10-inch skillet until crisp.
Lift out with a slotted spoon.
Add onion and celery to drippings in pan and cook gently 5 minutes, stirring constantly.
Add potato cubes and cook and stir until potatoes are lightly browned.
Drain excess fat from pan.
Add butter to pan.
Beat eggs, salt and pepper with a fork.
Stir in peas and bacon bits.
Pour into pan, stir lightly, cover and cook gentlv over very low heat until mixture begins to pull away from sides of pan, about 3 minutes.
Turn on broiler while eggs are cooking.
Remove pan from heat, sprinkle egg mixture with cheese and slip low under broiler to lightlv brown top.
Serve immediately cut in wedges.