2 large potatoes, peeled & grated
1 onion, grated
1 garlic cloves, crushed
1 carrots, peeled & grated
1 yellow pepper, thinly sliced
1 zucchini, trimmed & thinly sliced
175 ml cherry tomatoes, halved 3/4 cup
2 eggs
3 egg whites
salt & pepper to taste
In a large bowl; add potatoes. Cover with cold water. Let sit for 15 minutes, drain and rinse thoroughly. Dry on paper towels. Add onion, garlic and carrot; mixing well.
In a large skillet, heat small amount of butter. Add potato mixture. Cook over low heat for 5 minutes, pressing vegetables down firmly. Add pepper and zucchini slices.. Cover with lid and cook gently, stirring occasionally, for about 5 minutes.
Add tomatoes and cook for 2 minutes longer.
In a medium bowl; beat whole eggs, egg whites, salt and pepper to taste. Pour egg mixture over vegetables. Cook for 4 to 5 minutes stirring often to mix egg and vegetables together until eggs are set.
Serves 4