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 bell pepper (40 g)
or2 tbsps chopped of chives, raw (6 g)
or1 cup of spinach, raw (30 g)
Preparation
1.
Heat oil in a large cast-iron or nonstick skillet over medium heat. Add 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 chives 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.
