1In 10-inch skillet, heat oil over medium heat. Add bell pepper, onions and chives; cook about 2 minutes, stirring occasionally, until bell pepper is crisp-tender.
2Stir in egg product and dill weed. Cook 3 to 4 minutes, stirring occasionally, until eggs are thickened throughout but still moist. Stir in potatoes and peas. Cook until hot.
3To serve, top hash with tomato, yogurt and cheese.