4 eggs
3 tablespoons minced onion or 1 tablespoon instant minced onion
¾ teaspoon salt
3 tablespoons water
¼ cup butter or margarine
1 cup diced tomatoes
1 cup diced cooked potatoes
1 cup diced zucchini or ½ cup chopped bell pepper

Beat eggs, onion, salt and water. Melt butter in large skillet over medium heat. Cook and stir vegetables in butter 2 minutes. Pour egg mixture over vegetables. As mixture begins to set at the bottom and on the sides, gently lift cooked portions with spatula so that thin, uncooked portions can flow to the bottom. Avoid constant stirring. Cook until eggs are thickened throughout but still moist, 3 to 5 minutes. 3 - 4 servings.