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