Don't toss out those almost-past-their-prime vegetables and fresh herbs. Toss them into this skillet egg scramble for a quick hearty meal. Nearly any vegetable will work in this easy skillet recipe, so choose your favorites or use what you have on hand.
Ingredients
or1 tsp of oil, olive, salad or cooking (5 g)
or1 teaspoon minced fresh herbs, such as rosemary or thyme
or1/4 tsp of salt, table (2 g)
or1.25 Cups of potato, boiled (170 g)
or1/2 Cup of carrots. (45 g)
or1/2 Cup of atsal (bell pepper) (40 g)
or1.5 Pieces of egg,boiled (83 g)
or100 grams of spring onions
or1 unit of spring onions, bulbs and tops, raw (10 g)
Preparation
1.
Heat oil in a large cast-iron or nonstick skillet over medium heat. Add onions and bell pepper. Add potatoes; cover and cook, stirring several times, until they begin to soften, about 8 minutes.2.
Add carrots (or other vegetables); 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 spring onions to the center of the pan. Cook, stirring, until the eggs are softly scrambled, about 2 minutes. You may also add - Cabbage or Malunngay4.
Stir leafy greens into the eggs. Remove from heat and stir to combine well. Stir in salt.5.
Serving Size: 1 1/2 Cups
