Boil potatoes, cut in half, then cut each half into six or so small pieces about 1/2 to 3/4 inch on a side.

Chop the bell peppers into small pieces (3/8 x 3/4 inch desired); ending up with 3/4 cup of each color, 2 1/4 cups total.

Put the cut bell peppers in a small bowl and add the capers.

Other vegetables can be substituted; just make sure they are colorful!

Cut 2-3 slices of onion and cut these into small pieces (1/2 to 3/4 inch long).

If salmon is not already sliced, slice it into thin strips. Cut strips into small pieces, about 1/2 x 1 inch in size.

Use no more than 1/2 cup of sliced smoked salmon. If other meat is substituted, this can increase to 3/4 cup.

In a deep bowl, add milk and butter to the eggs and whisk thoroughly as you would for scrambled eggs.

Lubricate a large skillet or pan with grape seed oil. Preheat pan using a setting halfway between medium and high.

Add potatoes; brown them and then add onion. Stir for a few seconds.

Add the bell peppers and capers to pan and stir. Do not over cook vegetables; they need to be crisp.

Pour the egg mixture into the pan. You might need to increase the heat to high.

Shortly after adding eggs, sprinkle the salmon into the pan and mix with a good heat-resistant spatula.

Mix ingredients together as the eggs begin to cook. Reduce heat to medium-high as required.

Do not overcook!

These quantities serve six people. Be prepared for people to ask for seconds!`````````````````````````````````````````````````````````