Ingredients:

• 2 cups (16 ounces) Better'n Eggs®
• 1/4 cup milk
• 2 tablespoons Dijon mustard
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon vegetable oil
• 1 package (1 pound 4 ounces) Simply Potatoes® Diced Potatoes with Onions.
• 1/2 cup sliced fresh mushrooms
• 1/4 cup chopped red bell peppers
• 2 cups cooked chicken, chopped
• 1 package (9 ounce) frozen corn nibblets, thawed

1. In small bowl stir together Better'n Eggs, milk, mustard, salt and pepper; set aside. Heat oil in oven-safe skillet or 12-inch nonstick skillet over medium-high heat. Add potatoes, mushrooms and red pepper. Cook, stirring frequently, 8 minutes. Add chicken and corn. Continue cooking, stirring occasionally, 4 to 5 minutes or until potatoes are tender. Spread mixture evenly over bottom of skillet.

2. Reduce heat to medium-low. Add Better'n Eggs mixture. Cover; cook until Better'n Eggs are almost set (8 to 10 minutes). If using a nonstick skillet, wrap handle of skillet with aluminum foil.

3. Heat broiler. Broil 4 to 6 inches from heat for 3 to 4 minutes or until Better'n Eggs are set and lightly golden brown. Cut into wedges; serve.