| | Directions | | In a large nonstick skillet, melt butter and cook onions til tender. Add potatoes, broccoli, and zucchini, cover and cook til tender. Stir occasionally. Add spinach and stir in. Beat eggs in a medium bowl til frothy and pour over vegetables in skillet. Sprinkle with cheese over all and lower heat to medium low. When sides begin to set, put skillet in oven under broiler. Watch carefully until top is set and golden brown. Should be no "runny movement" when the skillet is lightly shaken. Slice in pie wedges. Serves 8-10, |
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| Ingredients | | - |  | 1 stick butter or equal amount olive oil |
| - | | 1/2 diced onion |
| - | | 1/2 package southern style frozen hash browns |
| - | | 2 heads fresh broccoli |
| - | | 1 zucchini (large) |
| - | | 2 cups fresh spinach |
| - | | 10 eggs |
| - | | salt and pepper to taste |
| - | | 1 cup crumbled feta or goat cheese (1/2 lb) |
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