Start to finish: 20 minutes

6 large eggs

Salt and ground black pepper, to taste

1/2 tablespoon butter

1-1/2 teaspoons vegetable oil

1-3/4 cups peeled and diced potatoes

2 cups finely chopped swiss chard (or any other finely diced or chopped vegetable)

1 cup grated cheddar cheese

1 cup cooked turkey breakfast sausage (sliced, diced or chopped)

Heat the oven to 300 F.

In a medium bowl, lightly beat the eggs. Season with salt and pepper.

Heat a large, oven-safe skillet over medium. Add the oil and butter. When the butter has melted, add the potatoes and chard.

Sauté until the potatoes begin to brown and are tender, about 5 minutes. Transfer to a bowl and set aside.

Return the skillet to the heat and add the eggs. Just as the eggs begin to set on the bottom, top with the potatoes, chard and sausage in an even layer.

Sprinkle with cheese, then place the pan in the oven and bake until the eggs are fully cooked and the cheese browns.

Makes 8 servings.