Farmer's Omelet Casserole

This is exactly what it sounds like: an omelet turned into a casserole. I thought it was delicious; my husband enjoyed it, but claimed he could taste the tomatoes (he doesn't like fresh tomatoes). Kids? Well, they're never a guarantee, now, are they? One devoured it for dinner, but turned up her nose at the leftovers. Another has decided he doesn't like potatoes (whatever to THAT, I say. How can you not like potatoes??).

Farmer's Omelet Casserole
~The Ultimate Southern Living Cookbook

• 3 c. frozen cubed hashbrowns (I suppose you could use regular chopped potatoes here)
• 1 c. chopped green pepper, divided
• 1/3 c. chopped onion
• 1 T. oil
• 18 large eggs, beaten
• 2 1/3 c. chopped ham
• 1 1/4 c. chopped tomato, divided*
• 1/2 t. salt
• 1/2 t. black pepper
• 1 1/2 c. (6-oz) shredded Cheddar or Monterey Jack (I used MJ)

*it doesn't say to do this, but I got rid of the "jelly" and seeds in the tomatoes

1. Cook potato, 3/4 c. green pepper, and onion in oil in a large skillet over medium-high heat, stirring constantly, 8 minutes or until tender.
2. Combine potato mixture, eggs, ham, 1 cup tomato, salt, and pepper in a large bowl; stir well. Pour mixture into a lightly greased 13x9-inch baking dish.
3. Bake, uncovered, at 325 degrees for 40 minutes or until golden (and center is set). Top with remaining 1/4 cup green pepper and 1/4 cup tomato. Sprinkle with cheese. Bake 5 more minutes or until cheese melts. 

 ~Serves 12