Preheat oven to 350 degrees F (180 degrees C). Chop Onion (2 tablespoon), Red Bell Pepper (2 tablespoon), Broccoli (1/2 cup) into small florets, Mushroom (1/4 cup) and set them aside all together.
Dice Turkey Ham (1/2 cup) and set aside with Frozen Shredded Hash Browns (1/2 cup).
Whisk Egg (3) with Sea Salt (1/2 teaspoon), Ground Black Pepper (1/4 teaspoon) and Dried Tarragon (1/4 teaspoon) and set aside.
In a 6-inch soapstone sauté pan or cast iron skillet, melt Butter (1 tablespoon) over medium heat. Add onion, red bell pepper, broccoli and mushrooms; cook for 4-5 minutes or until the vegetables are tender.
Add turkey ham and thawed diced hash brown potatoes; cook for another 2 minutes, stirring often.
Pour egg mixture into the pan; switch to low heat and let it cook for 8-10 minutes or until the egg is about to set.
Remove from heat; sprinkle with Shredded Cheddar Cheese (1 cup) and bake for 5-7 minutes, uncovered.
Drizzle with Sriracha (to taste) and serve immediately. Enjoy!