Zucchini, Kale, and Egg Scramble

I like to cook with as many different people as possible because it challenges me with new ingredients and ideas. My friend Nita is vegetarian and I'd like to be more creative with vegetable dishes, and this hash was definitely an adventure. I feel like you could put pretty much any vegetable in this dish and it would be good. It's really fresh and would make a good brunch or side dinner dish. The original idea was to poach the eggs, with the yolk mixing into the hash, but we tried to steam it on top of the hash in the pan and it just didn't really cook, so we scrambled it in. It was still good.

Zucchini, Kale, and Egg Scramble
Makes 2 modest servings

1 egg
1 zucchini
1/2 bunch kale
1/2 small onion, chopped
1 clove of garlic, chopped
1 small red potato, sliced
1 Tbsp olive oil
1 Tbsp butter
fresh parsley
2 Tbsp of fresh herbs- sage, rosemary, thyme, oregano, basil (whatever you have)
red pepper flakes
grated Parmesan cheese

Grate zucchini. Saute onions in olive oil and butter until soft, add garlic. Add potatoes and stir until softened. Cook a few minutes and add in zucchini and kale. After kale has wilted, add the egg and stir. After the egg is scrambled, stir in herbs and remove from pan, arrange on a plate. Sprinkle with cheese and hot pepper flakes.