Summer Skillet Vegetable & Egg Scramble
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A warm, hearty breakfast that’s full of flavor—and smart for your blood sugar. This one-pan veggie scramble is easy to toss together and perfect for savoring slower summer mornings. Think crisp potatoes, fresh herbs, and just the right touch of comfort in every bite.
Ingredients:
This recipe was sourced from Eating Well. For more delectable dishes, browse through our Cooking & Recipes forum; you can also share your own recipes!
Image source: Eating Well
Ingredients:
- 2 tablespoons olive oil
- 12 oz baby potatoes, thinly sliced
- 4 cups mixed vegetables (like mushrooms, bell peppers, and zucchini), thinly sliced
- 3 scallions, thinly sliced (whites and greens separated)
- 1 teaspoon fresh herbs (rosemary or thyme work well)
- 6 large eggs (or 4 large eggs + 4 egg whites), lightly beaten
- 2 cups leafy greens (baby spinach or baby kale), packed
- ½ teaspoon salt
- Heat olive oil in a large cast-iron or nonstick skillet over medium heat. Add potatoes, cover, and cook—stirring occasionally—until they begin to soften (about 8 minutes).
- Add sliced vegetables and scallion whites. Cook uncovered for 8–10 minutes, stirring now and then, until the veggies are tender and golden in spots. Stir in fresh herbs.
- Push the veggies to the edges of the pan. Lower the heat to medium-low and pour eggs into the center with scallion greens. Gently scramble for about 2 minutes, until just set.
- Stir in leafy greens and remove from heat. Mix everything together and finish with salt.
This recipe was sourced from Eating Well. For more delectable dishes, browse through our Cooking & Recipes forum; you can also share your own recipes!
