Home-Style Scrambled Eggs

These are good for Breakfast or Dinner. Easy and fast.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 6  eggs
• 3⁄4 teaspoon salt
• 3  tablespoons water
• 1⁄4 cup butter
• 1  cup  refrigerated diced potatoes or 1  cup frozen hash brown potatoes
• 1  small zucchini, chopped (1 cup)
• 1  medium tomatoes, seeded and chopped (you can add anyother veggie, such as onions or any other that you may like)

Directions

1. Beat eggs, salt and water.
2. Melt butter in 10-inch skillet over medium heat.
3. Cook Potatoes, Zucchini and tomato (or any other veggie) in butter, stirring occasionally, until hot.
4. Pour egg mixture over vegetable mixture.
5. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin uncooked portion can flow to bottom.
6. DO NOT STIR.
7. Cook 3 to 5 minutes or until eggs are thickened throughout, BUT STILL MOIST.
8. Serve.