Ingredients
2 small potatoes, peeled and cut into 1/2-inch cubes8 large eggs, lightly beaten2 tablespoons water1/4 teaspoon salt1/8 teaspoon garlic powder1/8 teaspoon chili powder1/8 teaspoon pepper1 small zucchini, chopped1/4 cup chopped onion1 tablespoon butter1 tablespoon olive oil2 plum tomatoes, thinly sliced1 cup shredded sharp cheddar cheeseMinced chives and additional shredded cheddar cheese
Preparation
Preheat oven to 425°. Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer 5 minutes. Drain. In a large bowl, whisk eggs, water, salt, garlic powder, chili powder and pepper; set aside.
In a 10-in. cast-iron or other ovenproof skillet, saute zucchini, onion and potatoes in butter and oil until tender. Reduce heat. Pour 1-1/2 cups egg mixture into skillet. Arrange half of the tomatoes over top; sprinkle with 1/2 cup cheese. Top with remaining egg mixture, tomatoes and cheese.
Bake, uncovered, until eggs are completely set, 12-15 minutes. Let stand 5 minutes. Sprinkle with chives and additional cheddar cheese. Cut into wedges.
