First, peel and dice the potatoes and red bell pepper into small, even cubes.

Next, grate both the cheddar and mozzarella cheese and set them aside.

In a deep-bottomed pan, heat some butter or olive oil over low heat.

Gently fry the diced potatoes until they turn a light golden brown.

Remove the potatoes from the pan and set them aside.

Using the remaining butter or olive oil, sauté the onions until softened.

Then, add the chopped bell pepper and mushrooms, cooking for about two minutes, or until the moisture from the mushrooms has evaporated.

Season the vegetables with salt and black pepper powder, then remove the pan from the heat.

In a separate bowl, beat the eggs (which should be at room temperature) until they become light and frothy.

Add a pinch of salt and black pepper powder, mixing again. Stir in the cream until well combined.

Return the pan with the vegetables to the heat and add the fried potatoes. Mix well.

Pour the egg mixture evenly over the vegetables, and gently stir with a spatula.

Sprinkle the grated cheese over the mixture and continue to mix everything together until the eggs set and the mixture becomes nicely crumbly.

Finally, turn off the heat and serve your veggie-loaded scrambled eggs hot, right from the pan.