|Diced peeled potatoes||1⁄2 Cup (8 tbs)|
|Chopped sweet red pepper||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Vegetable oil||2 Teaspoon (Divided)|
|Cubed fully cooked ham||2 Cup (32 tbs)|
|Sour cream||2⁄3 Cup (10.67 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Onion salt||1 Teaspoon|
|Garlic salt||1⁄2 Teaspoon|
|Shredded cheddar cheese||8 Ounce (Divided, 2 Cups)|
Place the potatoes in a small saucepan and cover with water.
Bring to a boil.
Reduce heat; cover and simmer for 10-15 minutes or until tender.
In a large skillet, saute half of the peppers and onion in 1 teaspoon oil until tender.
Add half of the ham and potatoes; saute 2-3 minutes longer.
Meanwhile, in a blender, combine the eggs, sour cream, milk, onion salt, garlic salt and pepper.
Cover and process until smooth.
Pour half over the vegetable mixture; cook and stir over medium heat until eggs are completely set.
Sprinkle with 1 cup cheese.
Repeat with remaining ingredients.