This easy recipe enlivens scrambled eggs with good-for-you veggies often found in your garden. It can also be served for lunch. Adapted from Betty Crocker's Good and Easy Cookbook.
Serves 6
8 large eggs
1 1/4 tsp. salt
4 Tbs. water
3/4 stick margarine or butter (3/8 cup)
1 1/2 cup shredded potatoes or diced potatoes with onion or frozen hash browns (add onions to taste)
1 medium zucchini, chopped (1 ½ cup)
1 cup seeded and chopped tomato
Beat the eggs, salt and water together and set aside. Melt margarine/butter in a 10 - 12 inch skillet. Bring to medium heat and cook the potatoes until thawed (if still frozen). Add the zucchini and tomatoes. Cook until hot, stirring occasionally.
Pour beaten egg mixture over the vegetables. Gently lift the egg mixture with a spatula as it begins to set, allowing thin, uncooked portions to flow to the bottom. Don't stir. Cook 3 to 5 minutes until the eggs are cooked through but still moist.
