Yield: 3 servings
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4 eggs
1 tablespoon instant minced onions
3/4 teaspoon salt
3 tablespoons water
1/4 cup margarine
1 cup diced tomatoes
1 cup diced cooked potatoes
Beat eggs, onion, salt and water.
Melt margarine in a large skiller over medium heat; cook and stir vegetables in margarine 2 minutes.
Pour egg mixture over vegetables.
As mixture begins to set at bottom and side, gently lift cooked portions with a spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring.