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

Directions

1. Preheat oil in a large skillet over medium heat.
2. Sauté garlic for 5 minutes. Add bell pepper and onions, cooking over medium heat for 5 minutes.
3. Add potatoes and zucchini, stirring occasionally until potatoes are slightly browned and zucchini is tender.
4. Add tomatoes, and stir gently.
5. Move hash around the sides of the skillet to form a circle.
6. Add eggs carefully to the center of the skillet.
7. Cover. Cook over low heat until eggs are cooked, about 4 minutes.
8. Serve from skillet.

Nutritional Facts

YIELD: Serves 4
Per portion:
GI: 16
GL: 10

Calories: 190; Carbohydrates: 18g; Protein: 9g; Fat: 9g; Saturated Fats: 2g; Sodium: 70mg.

Serving Size

1