Don't toss out those almost-past-their-prime vegetables and fresh herbs. Nearly any vegetable will work in this easy skillet recipe, so choose your favorites or use what you have on hand.
Ingredients
or2 tablespoons olive oil
or12 ounces baby potatoes, thinly sliced
or4 cups thinly sliced vegetables, such as mushrooms, bell peppers, and/or zucchini (14 oz.)
or3 scallions, thinly sliced, green and white parts separated
or1 teaspoon minced fresh herbs, such as rosemary or thyme
or6 large eggs (or 4 large eggs plus 4 egg whites), lightly beatenor1 1/2 Cups of "Just Us Egg" (Egg Alternative)
or2 cups packed leafy greens, such as baby spinach or baby kale (2 oz.)
Preparation
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.5.
Serving Size: 1 1/2 Cups
