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Farmer's Omelette

3 cups frozen hash brown potatoes

18 large eggs, beaten

2 1/3 cups chopped cooked ham

1 1/4 cups chopped ripe tomato - divided use

1 cup chopped green bell pepper - divided use

1/3 cup chopped onion

1 1/2 cups (6-ounces) shredded cheddar or Monterey Jack cheese

1. Cook potatoes according to package directions; drain well.
2. Combine potatoes, eggs, ham, 1 cup tomato, 3/4 cup bell pepper, and onion in a large blow; stir well. Pour mixture into a lightly greased 13 x 9 x 2-inch baking dish.
3. Bake, uncovered, at 325*F (160*C) for 40 minutes. Top with remaining 1/4 cup tomato and 1/4 cup bell pepper. Sprinkle evenly with cheese. Bake an additional 5 minutes or until cheese melts.

Makes 12 servings.