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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Janet Eckhoff, Woodland, California Ingredients:
1/2 cup chopped onion |
1/2 cup chopped green pepper |
1/2 cup chopped sweet red pepper |
1 garlic clove, minced |
3 tablespoons olive oil, divided |
2 medium red potatoes, cooked and cubed |
1 small zucchini, cubed |
6 eggs |
1/2 teaspoon salt |
pinch pepper |
Directions:
1. In a 10-in. cast-iron or ovenproof skillet, saute onion, peppers and garlic in 2 tablespoons of oil until the vegetables are tender. Remove vegetables with a slotted spoon; set aside.
2. In the same skillet over medium heat, lightly brown potatoes in remaining oil. Add vegetable mixture and zucchini; simmer for 4 minutes.
3. In a bowl, beat eggs, salt and pepper; pour over vegetables. Cover and cook for 8-10 minutes or until eggs are nearly set. Broil 6 in. from the heat for 2 minutes or until eggs are set on top. Cut into wedges. Yield: 4-6 servings.
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