Rating: 5 stars
3 Ratings
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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




Ingredient Checklist


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.

  • 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

1 1/2 cups
254 calories; protein 12.4g; carbohydrates 19.7g; dietary fiber 4.3g; sugars 4.5g; fat 14.2g; saturated fat 3.3g; cholesterol 279mg; vitamin a iu 2936.2IU; vitamin c 87.3mg; folate 73.6mcg; calcium 72.5mg; iron 2.8mg; magnesium 33.6mg; potassium 713.8mg; sodium 415mg.