Home Style Scrambled Eggs
|Margarine/Butter||1⁄4 Cup (4 tbs)|
|Cooked potato||1 Medium, cubed to make 1 cup|
|Finely chopped onion||3 Tablespoon|
|Zucchini||1 Small, halved and sliced|
|Tomato||1 , chopped|
Beat eggs, water and salt with fork.
Heat margarine in 10-inch skillet over medium heat until melted; cook and stir vegetables in margarine 2 minutes.
Pour egg mixture into skillet.
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.
TO MICROWAVE: Omit margarine.
Beat eggs, water and salt with fork in 1 1/2 quart micro-wavable casserole.
Stir in potato, onion and zucchini.
Cover tightly and microwave on high, stirring every minute, until eggs are puffy and set but still moist, 4 to 5 minutes.
Stir in tomato.