Name: Summer Skillet Vegetable & Egg Scramble
Prep time: 30 min
Total time: 30 min
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, 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.); 0.5 teaspoon salt

Summer Skillet Vegetable & Egg Scramble

5.0

(3)

2 Reviews

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.

By Jackie Newgent, RDN, CDCES

Updated on July 9, 2019

Prep Time:

30 mins

Total Time:

30 mins

Servings:

Yield:

6 cups

Nutrition Profile:

Dairy-Free Diabetes Appropriate Gluten-Free Healthy Immunity Heart Healthy High Blood Pressure Low Added Sugars Low Sodium Low-Calorie Nut-Free Soy-Free Vegetarian

Jump to Nutrition Facts

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, 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

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.
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 (per serving)

254	Calories
14g	Fat
20g	Carbs
12g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 254
% Daily Value *
Total Carbohydrate 20g	7%
Dietary Fiber 4g	15%
Total Sugars 5g
Protein 12g	25%
Total Fat 14g	18%
Saturated Fat 3g	17%
Cholesterol 279mg	93%
Vitamin A 2936IU	59%
Vitamin C 87mg	97%
Folate 74mcg	18%
Sodium 415mg	18%
Calcium 73mg	6%
Iron 3mg	16%
Magnesium 34mg	8%
Potassium 714mg	15%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.