Categories: Egg dishes

Ingredients

• 4 whole eggs
• 4 egg whites
• 1/2 tsp. coarse salt
• 3 Tbsp. water
• 1 Tbsp. butter
• 1 cup refrigerated or frozen (thawed) hash- browned potatoes
• 1 small fresh zucchini, chopped
• 1 medium tomato, seeded and chopped

Directions

1. Beat eggs, egg whites, salt and water.
2. Melt butter in a large skillet over medium heat. Cook potatoes, zucchini and tomato 4 minutes or until hot, stirring occasionally.
3. Pour egg mixture over potato mixture. As mixture begins to set at bottom and sides, gently lift cooked portions with spatula so the thin, uncooked portion can flow to bottom. Do not stir. Cook 3 to 5 minutes or until eggs ate thickened throughout, but still moist.

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