Vegetable and Egg Scramble or Muffins

Serves: 4

Items Needed:

 Measuring cups, measuring spoons, knife, cast-iron or nonstick skillet, bowl

Ingredients

• 2 tablespoons olive oil
• 6 ounces baby potatoes, thinly sliced
• 4 cups thinly sliced vegetables, such as mushrooms, bell peppers, and/or zucchini (14 ounces)
• 3 green onions, thinly sliced, green and white part separated
• 1 teaspoon fresh herbs (thyme, chives, parsley, rosemary) minced
• 4 large eggs
• 4 egg whites
• 2 cups leafy greens, baby spinach, or kale
• 1/2 teaspoon salt 

Directions

1. Heat large cast-iron or nonstick skillet over medium heat, then add oil. Add potatoes; cover and cook, stirring several times, until they begin to soften, about 8 minutes.
2. Add sliced vegetables and green onion whites; cook uncovered, stirring occasionally, until the vegetables are tender and lightly browned, 8 to 10 minutes. Stir in herbs.

To make a skillet meal:

• 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. 

To make egg muffins: Preheat oven to 400 degrees F

• Stir leafy greens into the eggs until just combined. Turn off heat and set vegetables aside. 
• Combine 4 whole eggs and 4 egg whites in a 4-cup measuring cup or bowl and scramble.
• Generously coat a 12-cup muffin tin with spray oil. Even distribute the vegetable mixture into each cup and top with enough egg to fill the cup about 3/4 of the way full. bake for about 20 minutes or until the middle of each cup is puffed and slightly golden brown in color. 

Nutrition Information (per 1 serving)