Ratatouille and Scrambled Eggs

Ingredients
1 potato, large, cooked, peeled, and diced (about 1 cup/250 mL)
1 onion, large, diced (about 1 cup/250 mL)
4 zucchini, small, diced (about 4 cups/1 L)
1 tomato, medium, seeded and diced (about ½ cup/125 mL)
1 tsp oregano, dried
8 eggs
½ cup skim milk
Salt and pepper, to taste
cooking spray

Method
Spray a large non-stick skillet generously with cooking spray. Heat skillet over medium-high heat. Add potato, onion and zucchini and sauté 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 (25 cm) non-stick 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.