4 eggs
1 tbsp. instant minced onion, or 3 tbsp. minced onion
3/4 tsp. salt
3 tbsp. water
1/4 cup butter or margarine
1 cup diced tomatoes
1 cup diced cooked potatoes
1 cup diced zucchini or 1/2 cup chopped green pepper

Beat eggs, onion, salt and water. Melt butter in large skillet over medium heat; cook and stir vegetables in butter 2 minutes. Pour egg mixture over vegetables.

As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook until eggs are thickened throughout but still moist, 3 to 5 minutes.

3 servings