1In a ten inch skillet cook the potatoes uncovered in hot oil for ten minutes or until just tender turning occasionally.
2Add the onion, green pepper, and garlic. Cook 3-5 minutes or just until the onion is tender.
3Add the broccoli and reduce the heat. Cook covered for five minutes.
4Beat together the eggs, Parmesan cheese, water, basil, salt and black pepper. Pour this over the vegetables and cook covered over low heat for ten to fifteen minutes, or until the eggs are set. Gently invert onto a serving platter if desired.
5Sprinkle with Monterrey Jack cheese then cover and let stand for five minutes. Makes 4-6 servings.