Scrambled Eggs With Asian Greens
Serves 4|
Hands-On Time:
10m
|
Total Time:
15m
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.
Quick Tip
Any variety of greens work in this recipe. Try a mix of arugula or spinach with fresh basil for added flavor.
Top Searches in Food & Recipes
- 1 Slow-Cooker
- 2. Chicken
- 3. Soup
- 4. Salmon
- 5. Breakfast
Search Food & Recipes:
What's on Your Plate?
Advertisement
FRESH PICK
Turnips
Although the turnip has been grown for more than 4,000 years and was one of the first foods to be cultivated in Europe, it
is currently underappreciated: It keeps well, takes to almost any cooking method, and has a subtly flavored, tasty flesh.
