• 1 cup (8 ounces) Better'n Eggs®*
• 2 tablespoons grated Crystal Farms® Parmesan Cheese
• 2 tablespoons chopped fresh basil or 1 teaspoon dried basil
• 3 tablespoons vegetable oil
• 3 green onions, chopped
• 1 small zucchini, sliced
• 1 medium potato (about 5 ounces), sliced 1/8-inch thick
• 1 medium tomato, chopped

1. In small bowl stir together Better'n Eggs, cheese and basil; set aside. Heat 1 tablespoon oil in 10-inch nonstick skillet. Cook green onions and zucchini over medium heat, stirring occasionally, until crisp tender (2 to 3 minutes). Remove from skillet; cover to keep warm.

2. Heat remaining 2 tablespoons oil in skillet. Add potato slices in thin layer. Cover; cook on medium heat, turning frequently, until potatoes are tender (8 to 10 minutes). Spread potatoes into thin layer to cover bottom of skillet.

3. Reduce heat to medium-low. Pour Better'n Eggs mixture over potatoes. Top with cooked zucchini mixture and tomatoes. Cover; cook for 6 to 8 minutes or until Better'n Eggs are set but still moist.

0062e Copyright © 2006 Better'n Eggs