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Summer Skillet Vegetable & Egg Scramble

YIELD: 4 servings


  • 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.)

  • 1/2 teaspoon salt


  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 8 minutes.

  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.

  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 2 minutes.

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

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