Zucchini Potato Scramble

I am in the middle of a love affair with zucchini. Yummy little green squash that it is, it is so good in so many different dishes. When Nick talked about making crepes, I wanted something substantial to go along with them, so I decided to make a scramble. This one was SO good and, although there were a few more steps than just dumping it all in a skillet, it was worth the work. Who would have thought that a little bit of sauteed zucchini would make all the difference?

Zucchini Potato Scramble

1 medium sized zucchini
5-6 red potatoes
8 eggs
1/2 cup shredded sharp cheddar cheese
3 tablespoons butter or margarine
salt and pepper
Dash of cayenne
Oregano to taste

First, cut up potatoes into bite-sized pieces. Try to make the size uniform so the potatoes cook evenly. Boil in salted water until a fork inserted in a piece goes in easily, about 15 minutes. Drain and transfer to a skillet over medium-high heat with about a tablespoon of melted butter. (I didn't do this and it would have made all the difference in the texture of the finished potatoes, so make sure you do it!) Season with salt, pepper, cayenne, and oregano. Let the potatoes sear on all sides and then place them back in the saucepan you boiled them in and cover to keep warm. While the potatoes are cooking, cut up zucchini into medallions.

Melt another tablespoon of butter in the skillet you did the potatoes in. Saute zucchini on both sides until a little brown. Make sure to season with salt and pepper.

Add potatoes back into the skillet and lower the heat to medium. Cook and stir for about 3 minutes.

Beat 8 eggs with a splash of water. Add in cheese. Pour mixture in with the zucchini and potatoes. Stir.

Cook for 5 minutes or until eggs are done. Serve hot and enjoy!