Veggie and Ham Egg Scramble

On my way to 365 recipes in 365 days.  Here is recipe 7.
I mentioned in my last post how my husband prefers protein packed and savory breakfast foods.  I paired this with the Caramel Apple Strata to appease both of our likings. 

My toddler girls LOVE scrambled eggs.  This was a great way to serve up some veggies as well.  It was a hit all around.

Veggie and Ham Egg Scramble
*Feel free to double this recipe, you will need a VERY large skillet.  As written, this serves 5*
3/4 cup diced peeled potatoes
1/4 cup chopped red pepper
1/4 cup chopped green pepper
1/4 cup chopped onion
1 tsp canola oil
1 cup fully cooked cubed ham
8 eggs
1/3 cup sour cream
1/4 cup milk
1/2 tsp onion salt
1/4 tsp garlic salt
1/8 tsp ground black pepper
1 cup shredded cheese
1. Place potatoes in a small sauce pan and cover with water.  Boil 15 minutes until tender.  Drain.
2. In a large skillet, sauté the peppers and onion in canola oil until tender.  Add the ham and potatoes and sauté 3 minutes longer. 
3. Meanwhile, in a blender, combine the eggs, sour cream, milk, onion salt, garlic salt, and pepper.  Blend until smooth.
4. Pour egg mixture over vegetable mixture and cook while stirring until eggs are completely set.  Sprinkle with cheese and serve.  Enjoy!