Recipes

Ingredients

	Cooking spray
1	Large potato, peeled, diced and cooked (about 1 cup/250 ml)	1
1	Large onion, diced (about 1 cup/250 ml)	1
4	Small zucchini, diced (about 4 cups/1 L)	4
1	Medium tomato, seeded and diced (about 1/2 cup/125 ml)	1
1 tsp	Oregano Salt and pepper, to taste	5ml
1 1/2 cup (8 large eggs)	Golden Nature ESL OR Country Gold Frozen Scrambled Blend	375ml
1/2 cup	Milk	125ml

Method

Spray a large non-stick skillet generously with cooking spray. Heat skillet over medium-high heat. Add potato, onion and zucchini and sauté until golden brown, about 8 minutes. Stir in diced tomato, oregano, salt and pepper; keep warm. Whisk eggs with milk in a large bowl; season with salt and pepper.

Spray a 10-inch (25 cm) non-stick 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. Divide scrambled eggs between 4 warm plates. Top each plate with an equal amount of ratatouille.

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