Ratatouille And Scrambled Eggs

1. 1

   Spray a large nonstick skillet generously with cooking spray. Heat skillet over medium-high heat. Add potato, onion, and zucchini and saute until golden brown, about 8 minutes. Stir in diced tomato, oregano, salt and pepper, keep warm.

2. 2

   Whisk eggs with milk in a large bowl; season with salt and pepper.

3. 3

   Spray a 10-inch nonstick skillet with cooking spray. Heat skillet over medium-high heat. Pour in egg mixture and reduce heat to medium-low. As mixture begins to set, gently move spatula across bottom and sides of skillet to form large, soft curds. Cook until eggs are set but still moist.

4. 4

   Divide scrambled eggs between 4 warm plates. Top each plate with an equal amount of ratatouille.

* Per serving · 4 servings · Values may vary.

No additional tips available.