Vegetable Skillet Scramble

Total Time: 30 minutes | Yield: 2 servings

Ingredients

1 tablespoon vegetable oil

2 small potatoes, thinly chopped

1 medium bell pepper, chopped

1 medium zucchini, sliced

1/2 bunch green onions, thinly sliced

2 teaspoons fresh thyme

3 eggs, lightly beaten

1/4 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon hot sauce (optional)

Directions

1. Heat oil in a large skillet over medium heat. Add potatoes and cover. Cook for 8 minutes, stirring periodically, until potatoes begin to soften, about 8 minutes.

2. Add bell pepper and zucchini and cook uncovered, stirring occasionally until vegetables are lightly browned, about 8 minutes. Stir in the thyme and move the vegetables to the perimeter of the pan.

3. Reduce heat to medium-low and add in eggs and green onions to the center of the pan. Cook, stirring, until the eggs are softly scrambled, about 2 minutes.

4. Stir leafy greens into the eggs and cook until greens begin to wilt. Stir in salt, pepper, and hot sauce. Serve warm.

Storage: Store leftovers in an airtight container in the fridge for up to four days. Reheat before serving (stovetop recommended)

Photo & Recipe Credit: EatingWell