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DianeHaught
Post subject: Home-Style Scrambled Eggs  PostPosted: Apr 10, 2005 - 05:22 PM





Sergeant
Recipe By : Diane Haught
Serving Size : 4

Prep: 10 min
Start To Finish: 20 min

Home-Style Scrambled Eggs
Precooked potatoes and colorful vegetables join forces to make this easy skillet dish a hit on the after-work home front.

6 eggs
3/4 teaspoon salt
3 tablespoons water
1/4 cup butter or margarine
1 cup refrigerated diced potatoes with onions or frozen hash brown potatoes
1 small zucchini, chopped (1 cup)
1 medium tomato, seeded and chopped (3/4 cup)


1. Beat eggs, salt and water.
2. Melt butter in 10-inch skillet over medium heat. Cook potatoes, zucchini and tomato in butter, stirring occasionally, until hot.
3. Pour egg mixture over vegetable 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. Do not stir. Cook 3 to 5 minutes or until eggs are thickened throughout but still moist.

Wave

Hug

Diane


r36822fp.jpg





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