Home Style Scrambled Eggs With Vegetables
|Chopped tomatoes||1 Cup (16 tbs)|
|Diced cooked potatoes||1 Cup (16 tbs)|
|Chopped zucchini||1 Cup (16 tbs)|
|Minced chives||1⁄4 Cup (4 tbs)|
Saute tomatoes, potatoes, and zucchini in 2 tablespoons butter in a large skillet.
Remove vegetables; keep warm.
Combine eggs, chives, water, and salt; melt remaining 2 tablespoons butter in skillet.
Add egg mixture; cook over medium heat until partially set, lifting edges with a spatula to allow uncooked portion to flow underneath.
Add vegetables; cook until eggs are set but still moist.