Summer Skillet Vegetable & Egg Scramble - 254 kcal/ 12.4g protein
Servings: 4 - 254kcal/12.4g protein per 1 1/2 cups
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
1. 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.
2. 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.
3. 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.
4. Stir leafy greens into the eggs. Remove from heat and stir to combine well. Stir in salt.
