Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  vegetable oil
     1/2        medium  green bell pepper       cut into 1 inch
                        strips
     1/2        medium  red bell pepper cut into 1 inch
                        strips
  1             medium  onion   sliced
  8                     eggs
     1/2      teaspoon  salt
  1                can  shoestring potatoes     (1 1/2 ounces)
     1/2           cup  shredded cheddar cheese

Preparation:

Heat oil in 12 inch nonstick skillet over medium-high heat. Cook bell peppers and onion in oil about 5 minutes, stirring occasionally, until tender. Spread vegetables evenly in skillet. Beat eggs and salt. Pour over vegetables; reduce heat to low. Cover and cook 7 to 9 minutes or until eggs are set; remove from heat. Sprinkle with potatoes and cheese. Cover and let stand about 2 minutes or until cheese is melted. Cut into wedges.

Nutritional Information:

248 Calories (kcal); 20g Total Fat; (74% calories from fat); 14g Protein; 1g Carbohydrate; 389mg Cholesterol; 465mg Sodium