4 eggs
3 tbsp. water
3/4 tsp. salt
1/4 c. butter
1 c. cubed cooked potato (1 med.)
3 tbsp. chopped onions
1 sm. zucchini, sliced

Beat eggs, water and salt with fork. Melt butter. Cook and stir vegetables in butter 2 minutes. Pour egg mixture into skillet. Avoid constant stirring. Cook until eggs are thickened throughout but still moist, 3 to 5 minutes.