4 large red skinned potatoes (or Yukon gold)
1 head fresh broccoli, washed and cut into bite-sized pieces
1/2 medium onion, chopped
2 cups sliced peppers
1 clove garlic, minced
6 large eggs
3 tablespoons light cream
3 tablespoons ricotta cheese
2 slices provolone cheese
Drizzle a small amount (about a tablespoon) of olive oil in the bottom of a large, shallow non-stick skillet. Put heat on low. Wash and slice up the potatoes and veggies.
Whisk the eggs together with the cream, set aside, then move the sauteed veggies to one side of the skillet.
With a wooden spoon or spatula, slowly pull the eggs towards the center, moving the pan around to allow mixture to cook. When the eggs have firmed up a bit, begin to incorporate them with the veggie mix. You don't really want to stir this, it's all about folding the ingredients together.