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Dice potatoes, zucchini, carrot (and broccoli if you have it). Keep pieces small so they cook fast.
Cook Potatoes:
Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add diced potatoes and cook for 5 minutes, stirring occasionally until they start to soften and get golden.
Add Other Veggies:
Add zucchini, carrot, and broccoli (if using) to the skillet. Season with salt and white pepper. Cook for another 3 minutes until veggies are tender but still crisp.
Scramble Eggs:
Push veggies to the side of the pan. Crack eggs into the empty side and scramble gently with a spatula. Mix eggs with veggies once almost cooked.
Finish & Serve:
Sprinkle chopped parsley on top, adjust salt and pepper if needed, and serve hot!
Bonus Tip:
Add a dash of hot sauce or some grated cheese on top for extra flavor.
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