Started by melting some butter and olive oil in cast iron skillet and adding potatoes, shallot and yellow pepper all sprinkled with paprika and kosher salt.
Next I added chopped prosciutto and roasted red pepper; tossed a couple tablespoons of chopped parsley into the 6 eggs (I prefer to use 6 eggs and 2 extra egg whites for more fluff, but only had 6 eggs total) and a splash of ice water, then poured this mixture over the lightly browned veggies:
As the eggs were setting on the bottom, I tossed the cheese on top
Once the bottom was set and the center was starting to bubble I placed the pan in the preheated oven under the broiler, cooked until puffed and browned, let it rest for 5 minutes before cutting and serving, good time to put down the toaster!
And finally plated with a dollop of ketchup, and fruit drawer bounty: orange wedges, blackberries & blueberries
Now there's leftover for lunch tomorrow!