Summer Skillet Vegetable & Egg Scramble

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.

Nutrition Information

120 Calories

16g Carbohydrates

24g Protein

465mg Potassium

5g Fiber

3g Sugar

Ingredients

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