Summer Skillet Vegetable & Egg Scramble

Name: Summer Skillet Vegetable & Egg Scramble
Total time: 30 min
Ingredients: 2 tablespoons olive oil; 12 ounces baby potatoes, thinly sliced; 4 cups thinly sliced vegetables, such as mushrooms, bell peppers, and/or zucchini (14 oz.); 3 scallions, thinly sliced, green and white parts separated; 1 teaspoon minced fresh herbs, such as rosemary or thyme; 6 large eggs (or 4 large eggs plus 4 egg whites), lightly beaten; 2 cups packed leafy greens, such as baby spinach or baby kale (2 oz.); ½ teaspoon salt

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www.eatingwell.com

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Total: 30 minutes

Author : Jackie Newgent, RDN

Ingredients

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2 tablespoons olive oil12 ounces baby potatoes, thinly sliced4 cups thinly sliced vegetables, such as mushrooms, bell peppers, and/or zucchini (14 oz.)3 scallions, thinly sliced, green and white parts separated1 teaspoon minced fresh herbs, such as rosemary or thyme6 large eggs (or 4 large eggs plus 4 egg whites), lightly beaten2 cups packed leafy greens, such as baby spinach or baby kale (2 oz.)½ teaspoon salt

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Instructions

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Step 1

Heat oil in a large cast-iron or nonstick skillet over medium heat. Add potatoes; cover and cook, stirring several times, until they begin to soften, about 8 minutes.

Step 2

Add sliced vegetables and scallion whites; cook uncovered, stirring occasionally, until the vegetables are tender and lightly browned, 8 to 10 minutes. Stir in herbs. Move the vegetable mixture to the perimeter of the pan.

Step 3

Reduce heat to medium-low. Add eggs and scallion greens to the center of the pan. Cook, stirring, until the eggs are softly scrambled, about 2 minutes.

Step 4

Stir leafy greens into the eggs. Remove from heat and stir to combine well. Stir in salt.