Summer Skillet Vegetable & Egg Scramble Recipe
A vibrant and nutritious Summer Skillet Vegetable & Egg Scramble featuring tender baby potatoes, a medley of fresh vegetables, fragrant herbs, and softly scrambled eggs, all cooked together in one pan for a quick, wholesome breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Vegetables
- 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)
- 2 cups packed leafy greens (such as baby spinach or baby kale) (2 oz.)
Egg Mixture
- 6 large eggs (or 4 large eggs plus 4 egg whites), lightly beaten
Seasoning & Herbs
- 1 teaspoon minced fresh herbs (such as rosemary or thyme)
- ½ teaspoon salt
Other
- 2 tablespoons oil (for cooking)
Instructions
- Cook Potatoes: Heat 2 tablespoons of oil in a large cast-iron or nonstick skillet over medium heat. Add the thinly sliced baby potatoes, cover the skillet, and cook, stirring several times, until the potatoes begin to soften, about 8 minutes.
- Sauté Vegetables and Scallions: Add the 4 cups of sliced vegetables and the white parts of the scallions to the skillet. Cook uncovered, stirring occasionally, until the vegetables are tender and lightly browned, about 8 to 10 minutes. Stir in 1 teaspoon of minced fresh herbs. Move the vegetable mixture to the perimeter of the pan to make space in the center.
- Scramble Eggs: Reduce the heat to medium-low. Pour the lightly beaten eggs and the green parts of the scallions into the center of the pan. Cook, stirring gently, until the eggs are softly scrambled, about 2 minutes.
- Combine Greens and Season: Stir the 2 cups of leafy greens into the scrambled eggs. Remove the skillet from heat and stir everything together well. Finally, sprinkle ½ teaspoon of salt and mix thoroughly before serving.
Notes
- You can substitute any tender vegetables you prefer for summer freshness, such as cherry tomatoes or asparagus tips.
- For a lighter option, use 4 whole eggs and 4 egg whites as suggested.
- Fresh herbs like rosemary or thyme add a lovely earthy note—feel free to experiment with parsley, basil, or oregano.
- Cooking in a cast-iron skillet helps develop a nice crust on the potatoes and vegetables for extra texture.
- This recipe is ideal for meal prep and can be easily doubled to serve more people.
