Ratatouille And Scrambled Eggs - cooking recipe

Ingredients

cooking spray
1 large potato, peeled, diced and cooked (about 1 cup)
1 large onion, diced (about 1 cup)
4 small zucchini, diced (about 4 cups)
1 medium tomatoes, seeded, and diced (about 1/2 cup)
1 teaspoon oregano
salt and pepper
8 eggs
1/2 cup skim milk

Preparation

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.
Whisk eggs with milk in a large bowl; season with salt and pepper.
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.
Divide scrambled eggs between 4 warm plates. Top each plate with an equal amount of ratatouille.