Gluten Free Cheesy Egg Potato Skillet Recipe

1 Tbsp butter
1 cup diced ham
1 cup chopped onion
2 Tbsp chopped green bell pepper
1 cup diced cooked potatoes
1 cup chopped tomatoes
8 eggs, beaten slightly
3/4 cups milk
salt and pepper
1 cup shredded cheese of your choice

Preheat oven to 350 degrees.

In a large skillet over medium heat, add butter, and when melted add ham and cook until just browned.
Add to the skillet the onion and green pepper and cook just until onion is starting to soften, then add the potatoes and cook just until lightly browned.

Add diced tomatoes and cook until warmed through, then remove from stove.

In a separate bowl, add the milk to the beaten eggs, stir, then pour evenly over the ingredients in the skillet; salt and pepper to taste.

Put skillet in preheated oven and bake for 15 to 20 minutes or until the eggs are completely set.

Sprinkle the shredded cheese over the top, return to oven and cook just long enough for cheese to melt, about 3 to 4 minutes.

Remove and let sit for a few minutes before cutting. Will serve 6.