• 1 Rating

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.

Jackie Newgent, RDN
Source: Diabetic Living Magazine, Summer 2019
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Ingredients

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Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

Nutrition Facts

253.7 calories; protein 12.4g 25% DV; carbohydrates 19.7g 6% DV; exchange other carbs 1.5; dietary fiber 4.3g 17% DV; sugars 4.5g; fat 14.2g 22% DV; saturated fat 3.3g 17% DV; cholesterol 279mg 93% DV; vitamin a iu 2936.2IU 59% DV; vitamin c 87.3mg 146% DV; folate 73.6mcg 18% DV; calcium 72.5mg 7% DV; iron 2.8mg 15% DV; magnesium 33.6mg 12% DV; potassium 713.8mg 20% DV; sodium 415mg 17% DV.

Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0