2 C. cooked, cubed red potatoes
1 C. cubed zucchini
1 C. chopped green, red or orange bell pepper
½ C. sliced mushrooms
½ C. chopped green onions and tops
½ C. halved cherry tomatoes
1 clove garlic, minced
2 T. extra virgin olive oil
4 extra large eggs
Preheat oil in a large skillet over medium heat.
Sauté garlic for 5 minutes. Add bell pepper and onions, cooking over medium heat for 5 minutes.
Add potatoes and zucchini, stirring occasionally until potatoes are slightly browned and zucchini is tender.
Add tomatoes, and stir gently.
Move hash around the sides of the skillet to form a circle.
Add eggs carefully to the center of the skillet.
Cover. Cook over low heat until eggs are cooked, about 4 minutes.
Serve from skillet.
- Serves 4
- Per portion
- Saturated Fats