Makes 4 servings
- 6 eggs
- 3/4 tsp salt
- 3 tbsp water
- 1/4 cup butter or margarine
- 1 cup refrigerated diced potatoes with onions or frozen hash brown potatoes
- 1 small zucchini, chopped (1 cup)
- 1 medium tomato, seeded and chopped (3/4 cup)
- Beat eggs, salt and water.
- Melt butter in 10″ skillet over medium heat. Cook potatoes, zucchini and tomato in butter, stirring occasionally, until hot.
- Pour egg mixture over vegetable mixture. As mixture begins to set at bottom and sides, gently lift cooked portions with spatula so that thin, uncooked portions can flow to bottom. Do not stir. Cook 3-5 minutes or until eggs are thickened throughout but still moist.
