PLACE 2 cups washed and coarsely chopped baby potatoes (no need to remove skin) in frying pan; cover with cold water. Bring to boil and simmer until potatoes are soft. Drain.

FRY 1 cup chopped vegetables in pan (try onions, broccoli, mushrooms, peppers or zucchini) with potatoes.

ADD 6 beaten eggs and 1 cup Kraft Tex Mex Shreds. Cook on low heat for 15 minutes. Cover for 5 minutes or until centre is cooked.