Recipe: Home-Style Scrambled Eggs (using diced potatoes, zucchini peppers and tomato)

HOME-STYLE SCRAMBLED EGGS

4 eggs
3 tablespoons finely chopped onion
3 tablespoons water
Salt, to taste
1/4 cup butter or margarine
1 cup diced cooked potatoes
1/2 cup chopped green bell pepper
1 cup diced zucchini
1 cup diced tomatoes

Beat eggs, onion, 3 tablespoons water and salt together.

Melt butter in large skillet over medium heat; add potatoes and bell pepper and cook until peppers are softened. Add zucchini and tomatoes; cook and stir 2 minutes.

Pour egg mixture over vegetables. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook until eggs are thickened throughout but still moist, 3 to 5 minutes.

Makes 3 servings
From: BV/AR