Nutrition balance score
Good
Glycemic Index
64
Moderate
Glycemic Load
19
High
Nutrition per serving
Calories311.3 kcal (16%)
Total Fat14.5 g (21%)
Carbs29.5 g (11%)
Sugars3.7 g (4%)
Protein15.2 g (30%)
Sodium449.2 mg (22%)
Fiber5.7 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 tablespoonsolive oil
12 ouncesbaby potatoes
thinly sliced
4 cupsvegetables
thinly sliced, such as mushrooms, bell peppers, and or zucchini
3scallions
thinly sliced, green and white parts separated
1 teaspoonfresh herbs
minced, such as rosemary or thyme
6eggs
large, or four large eggs +4 egg whites, lightly beaten
2 cupsbaby spinach
packed, or baby kale
1 x ½ teaspoonsalt
Instructions
Step 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 eight minutes.
Step 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.
Step 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 two minutes.
Step 4
Stir leafy greens into the eggs. Removed from heat and stir. Combine well. Stir in salt.
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