Summer Skillet Vegetable &amp; Egg Scramble

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.)

0.5 teaspoon salt

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.
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.
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.
Stir leafy greens into the eggs. Remove from heat and stir to combine well. Stir in salt.

Course🥞Breakfast

Diets🥕Vegetarian🌾Gluten-free...

Category🍳Egg Dish

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday

Season☀️Summer

DifficultyEasy ⏰ 20m