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Zucchini, Potato And Egg Skillet Supper

eggs, potatoes

1/4 cup butter or olive oil
2 potatoes; peeled and diced
2 1/2 cups coarsely grated zucchini
1/4 cup chopped fresh chives or green onion
4 eggs
salt and pepper

In 10 inch heavy skillet, melt half of the butter over medium heat; cook potatoes, stirring often, for about 5 minutes or until tender. Add zucchini and chives; cook, stirring, for 1 minute. In large bowl, beat eggs lightly; stir in vegetables. Season with salt and pepper to taste. Wipe out skillet and melt remaining butter; pour in egg mixture. Reduce heat to medium-low; cook, shaking pan occasionally, for about 5 minutes or until bottom is lightly browned. Cover and cook for 5 to 6 minutes longer or until top is firm. Serve in wedges. Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Contributor: Canadian Living's Best Vegetables

Yield: 4 servings

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