Vegetable Scrambled Eggs on Rolls

Rinse the tomatoes and halve or quarter them. Cut the peppers into quarters and rinse. Peel and dice the onion. Rinse the zucchini. Cut the peppers into strips and dice the zucchini. Beat the eggs with salt and pepper.

Heat the margarine in a large skillet. Saute the pepper, onion and thyme. Add the zucchini and tomatoes and cook briefly. Pour in the beaten eggs and let the eggs thicken, occasionally stirring with a spatula to push the edges to the center.