Place butter, onions, peas, green pepper, celery and parsley in a 2 quart casserole. Cover. Microwave at high (100%) until tender crisp, 3 to 4 minutes.

Stir eggs into potatoes. Stir in salt and pepper. Add potato mixture to vegetables. Mix well. Cover with wax paper. Microwave at medium high (70%) until almost set, 8 to 10 minutes. Let stand 3 to 4 minutes. Makes 4 servings.