2 tbsp. butter
1 (8 oz.) pkg. cream cheese, soft
1/4 c. milk
6 eggs, slightly beaten
1 c. chopped cooked potatoes
1/4 c. green onion slices
1/2 tsp. salt
1 (8 oz.) pkg. cream cheese, cubed
1 c. zucchini slices, quartered
1 c. chopped tomato
1/4 tsp. basil leaves, crushed
1/4 tsp. salt

Melt butter in 10 inch oven proof skillet or omelet pan over low heat. Combine softened cream cheese and milk, mixing until well blended. Gradually add eggs. Stir in potatoes, onion and salt; pour into skillet. Bake at 350 degrees for 25 minutes.

Arrange cream cheese cubes over egg mixture. Combine remaining ingredients; spoon over cream cheese. Continue baking 10 minutes - 6 to 8 servings.