Summer Skillet Vegetable & Egg Scramble
Whether you're looking for a main for breakfast, brunch or dinner, this Summer Skillet Vegetable & Egg Scramble has got you covered. Protein-rich eggs dance in a medley of colorful antioxidant-filled veggies. Grassy herbs and green onion add an extra hit of freshness and simple seasoning. Keep reading for expert tips, including how not to overcook the veggies.
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Nutrition per serving
Estimated values per serving.
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 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 (as baby spinach or baby kale (2 oz.))
- ½ teaspoon Salt
Method
- 1
Heat 2 tablespoons 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.
- 2
Add 4 cups sliced vegetables and scallion whites; cook uncovered, stirring occasionally, until the vegetables are tender and lightly browned, 8 to 10 minutes. Stir in 1 teaspoon herbs. Move the vegetable mixture to the perimeter of the pan.
- 3
Reduce heat to medium-low. Add 6 eggs and scallion greens to the center of the pan. Cook, stirring, until the eggs are softly scrambled, about 2 minutes.
- 4
Stir 2 cups leafy greens into the eggs. Remove from heat and stir to combine well. Stir in ½ teaspoon salt.
Make it fit your blood sugar goals
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Get GlucoForager freeThis recipe is general guidance, not medical advice. Carb needs depend on your treatment and goals, so check with your doctor, diabetes nurse or dietitian if you're unsure.