Ingredients

• 1 large green pepper, cut in strips
• 1/2 cup chopped onion
• 3 tablespoons butter or margarine
• 1 can (12 ounces) whole-kernel corn, drained
• Salt and pepper mixture to taste
• 1 teaspoon mixed-herb seasoning
• 2 cups diced Chicagoland Ham
• 4 to 6 eggs, slightly beaten
• Toast points

Instructions

1. Cook green pepper and onion in the butter until limp.
2. Add remaining ingredients, except toast.
3. Then add 1 tablespoon cold water for each egg used. Scramble just until eggs are set
4. Serve with toast points.

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