Ingredients

• 1/2 of a 32-oz. pkg. frozen diced hash brown potatoes, thawed
  
• 1 tablespoon butter
  
• 1 small onion, chopped
  
• 1 4 - ounce can mushroom stems and pieces, drained
  
• 6 eggs
  
• 3/4 cup half-and-half or light cream
  
• 3 tablespoons snipped fresh parsley
  
• 1 tablespoon snipped fresh chives
  
• 1/2 teaspoon dried basil, crushed
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon dry mustard
  
• 1/8 teaspoon ground black pepper
  
• 1/8 teaspoon cayenne pepper
  
• 1/2 cup shredded Monterey Jack cheese with jalapeno peppers, sharp cheddar cheese or Swiss cheese (2 oz.)