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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. Source: Diabetic Living Magazine, Summer 2019

Jackie Newgent, RDN
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Ingredients

Directions

  • 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

254 calories; 14.2 g total fat; 3.3 g saturated fat; 279 mg cholesterol; 415 mg sodium. 714 mg potassium; 19.7 g carbohydrates; 4.3 g fiber; 5 g sugar; 12.4 g protein; 2936 IU vitamin a iu; 87 mg vitamin c; 74 mcg folate; 73 mg calcium; 3 mg iron; 34 mg magnesium;

Reviews

1 Ratings
  • 5 star values: 1
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