6 eggs
3/4 tsp. salt
3 tbsp. water
1/4 c. (1/2 stick) butter, butter or spread
1 c. refrigerated diced potatoes with onions or frozen hash brown potatoes
1 small zucchini, chopped (1 c.)
1 medium tomato, seeded and chopped (3/4 c.)

Beat eggs, salt and water. Melt butter in 10 inch skillet over medium heat. Cook potatoes, zucchini and tomato in butter, stirring occasionally, until hot. Pour egg mixture over vegetable mixture. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom, do not stir. Cook 3 to 5 minutes or until eggs are thickened throughout but still moist.