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Scrambled Eggs With Asian Greens

Scrambled Eggs With Asian Greens
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Serves 4| Hands-On Time: | Total Time:



  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).
By June, 2000

Nutritional Information

  • Per Serving
  • Calories 325Calories From Fat 228
  • Fat 26g
  • Sat Fat 8g
  • Cholesterol 645mg
  • Sodium 534mg
  • Protein 21g
  • Carbohydrate 4g
  • Sugar 2g
  • Fiber 1g
  • Iron 3mg
  • Calcium 147mg
What does this mean? See Nutrition 101 .

Quick Tip

Any variety of greens work in this recipe. Try a mix of arugula or spinach with fresh basil for added flavor.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.