Breakfast Skillet

by Andrea Olsen Wootton

1 tsp oil
3 cups frozen hashbrowns
2 cups frozen vegetables
½ tsp garlic powder
¼ tsp lemon pepper
Minced onion to taste
4-6 eggs, beaten with ¼ cup water and 2 tsp. Dijon mustard

Heat oil in skillet and add hashbrowns and vegetables. Sprinkle with garlic powder and lemon pepper. Cook for 10 minutes on high heat, stirring occasionally. When hashbrowns and vegetables are cooked, add beaten eggs. Turn heat down to medium. Stir constantly until eggs are no longer runny and look well scrambles. Also good with chopped ham or olives added.