Summer Skillet Vegetable & Egg Scramble

Summer Skillet Vegetable & Egg Scramble

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From: Diabetic Living Magazine, Summer 2019

Don't toss out those almost-past-their-prime vegetables and fresh herbs. Toss them into this skillet egg scramble for a quick vegetarian meal. Nearly any vegetable will work in this easy skillet recipe, so choose your favorites or use what you have on hand.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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

Preparation

  • Prep

  • Ready In

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

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 254 calories; 14 g fat(3 g sat); 4 g fiber; 20 g carbohydrates; 12 g protein; 74 mcg folate; 279 mg cholesterol; 4 g sugars; 0 g added sugars; 2,936 IU vitamin A; 87 mg vitamin C; 73 mg calcium; 3 mg iron; 415 mg sodium; 714 mg potassium
  • Nutrition Bonus: Vitamin C (145% daily value), Vitamin A (59% dv)
  • Carbohydrate Servings:

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