Egg Scramble

1 1/2 cups diced peeled potatoes
1/2 cup chopped sweet red pepper
1/2 cup chopped sweet green pepper
1/2 cup onion
2 tsp vegetable oil, divided
2 cups cubed fully cooked ham
16 eggs
2/3 cup sour cream
1/2 cup milk
1 tsp onion salt
1/2 tsp garlic salt
1/4 tsp pepper
2 cups shredded cheddar cheese, divided

Place 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. Drain.

In a large skillet, saute half of the peppers and onion in 1 tsp oil until tender. Add half of the ham and poatoes; 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 vegetable mixure; cook and stir over medium heat until eggs are completely set. Sprinkle with 1 cup cheese. Repeat with remaining ingredients. 10 servings