Ingredients Jump to Instructions ↓

  1. 1/4 cup butter or olive oil

  2. 2 potatoes, peeled and diced

  3. 2 1/2 cup coarsely grated zucchini

  4. 1/4 cup chopped fresh chives or green onions

  5. 4 eggs Salt and pepper

Instructions Jump to Ingredients ↑

  1. : 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.


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