Recipes
Summer Skillet Vegetable & Egg Scramble
- Breakfast
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
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2 tablespoons olive oil
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12 ounces baby potatoes, thinly sliced
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4 cups thinly sliced vegetables, such as mushrooms, bell peppers and/or zucchini (14 oz.)
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3 scallions, thinly sliced, green and white parts separated
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1 teaspoon minced fresh herbs, such as rosemary or thyme
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6 large eggs (or 4 large eggs plus 4 egg whites), lightly beaten
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2 cups packed leafy greens, such as baby spinach or baby kale (2 oz.)
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½ teaspoon salt
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