Scrambled Eggs With Asian Greens

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Photo by Maura McEvoy
Scrambled Eggs With Asian Greens 3.3 3 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 325 calories
    • Calories 228 calories from fat
    • 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

Beat the eggs in a large bowl until well blended.Heat the oil in a large, preferably nonstick skillet and sauté the scallions for about 1 minute.Add the eggs and butter and cook, stirring, until the eggs are just cooked but still soft and creamy.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).

Ingredients

  1. Check 12 large eggs, beaten
  2. Check 2 tablespoons olive oil
  3. Check 2 scallions, coarsely chopped
  4. Check 1 tablespoon cold butter
  5. Check 1/2 cup cherry tomato halves
  6. Check 2 tablespoons grated Parmesan cheese
  7. Check 2 cups (1/2 package) mixed Asian salad greens or baby spinach
  8. Check kosher salt and freshly ground pepper
  9. Check 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).