Zucchini, potato and egg skillet supper recipe in the zucchini category

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.