SCRAMBLED EGGS, HOME - STYLE

6 Eggs
1 Medium tomato, seeded and chopped (¾ cup)
1 Small zucchini, chopped (1 cup)
1 Cup refrigerated diced potatoes with onions or frozen hash brown potatoes
¼ Cup butter or margarine
3 Tablespoons water
¾ Teaspoon salt

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

Serving size: ¼ of dish
Calories: 270
Fat: 20 g
Cholesterol: 350 mg
Carbohydrate: 14 g
Protein: 11 g
Sodium: 630 mg

TIP: To make scrambled eggs look fluffy, stir them as little as possible while they cook.

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