serves 2

2 small, cooked boiling potatoes, cooled and peeled
1 sunburst or patty pan squash
1/8 tsp. salt
1/4 tsp. onion powder(if can tolerate)
1/2 tsp. dried oregano
1 egg
3 egg whites
vegetable oil spray or butter

Chop the potatoes in 3/4-inch chunks and place in a mixing bowl. Coarsely grate the squash into the same bowl. Toss with the salt, oregano, and eggs. Melt a little butter in a skillet, or else coat with vegetable oil cooking spray. Heat skillet and pour the egg mixture into the pan. Stir while cooking. When eggs are set, use spatula to remove to a serving dish. Wonderful for breakfast!