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.