Home-Style Scrambled Eggs
|Instant minced onion||1 Tablespoon|
|Butter||1⁄4 Cup (4 tbs) (or margarine)|
|Tomatoes||1 Cup (16 tbs), diced|
|Cooked potatoes||1 Cup (16 tbs), diced|
|Zucchini||1 Cup (16 tbs), diced|
Beat eggs, onion, salt and water.
Melt butter in large skillet over medium heat; cook and stir vegetables in butter 2 minutes.
Pour on egg mixture.
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.