Scrambled Eggs With Asian Greens

Scrambled Eggs With Asian Greens
Maura McEvoy

Serves 4
preparation
10
minutes
cooking
15
minutes

Ingredients

12
large eggs, beaten
2
tablespoons
olive oil
2
scallions, coarsely chopped
1
tablespoon
cold butter
1/2
cup
cherry tomato halves
2
tablespoons
grated Parmesan cheese
2
cups (1/2 package)
mixed Asian salad greens or baby spinach
kosher salt and freshly ground pepper
toasted bread slices (optional)

Directions

  1. Beat the eggs in a large bowl until well blended.
  2. Heat the oil in a large, preferably nonstick skillet and sauté the scallions for about 1 minute.
  3. Add the eggs and butter and cook, stirring, until the eggs are just cooked but still soft and creamy.
  4. Remove the eggs from heat and toss with the tomatoes, Parmesan, and greens. Season to taste with salt and pepper. Serve with bread (if desired).
Susan Quick
May 2000

Nutritional Information

  • Per Serving
  • Calories From Fat 228
  • Fat 26 g
  • Sat Fat 8 g
  • Cholesterol 645 mg
  • Sodium 534 mg
  • Protein 21 g
  • Carbohydrate 4 g
  • Sugar 2 g
  • Fiber 1 g
  • Iron 3 mg
  • Calcium 147 mg
What does this mean? See Nutrition 101.