1 tablespoon vegetable oil
1 1/2 cups refrigerated diced potatoes
1/2 cup chopped onion
1/2 cup chopped broccoli florets
1/3 cup chopped red bell peppers
1/2 cup sliced mushrooms Coupons
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup milk
1/4 cup crumbled feta cheese
DirectionsIn a large nonstick skillet over medium-high heat, heat oil. Add potatoes and onion and saute 5 minutes. Stir in broccoli, bell pepper, mushrooms, garlic, salt, and pepper and continue cooking 4 to 5 minutes, or until vegetables are tender, stirring occasionally.
Meanwhile, in a medium bowl, whisk eggs and milk. Pour mixture over vegetables and reduce heat to low.
Cover and cook 10 to 15 minutes, or until eggs are set. Sprinkle with feta cheese and cook, covered, 1 more minute. Slide out of skillet onto serving plate, cut into wedges, and serve immediately.