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Home-Style Scrambled Eggs

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Potatoes, eggs and colorful vegetables combine to make this easy skillet dish for breakfast - that’s ready in 20 minutes.

  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4

Ingredients

1
tablespoon canola oil
1
cup refrigerated diced potatoes with onion or frozen diced hash brown potatoes
1
small zucchini, chopped (1 cup)
1
medium tomato, seeded, chopped (3/4 cup)
1 1/2
cups egg substitute or 6 eggs
3/4
teaspoon salt
3
tablespoons water

Directions

  • 1 In 10-inch skillet, heat oil over medium heat. Add potatoes, zucchini and tomato; cook, stirring occasionally, until hot.
  • 2 In medium bowl, beat eggs, salt and water. Pour egg mixture over vegetable mixture. As mixture begins to set on bottom and side, gently lift cooked portions with spatula so thin uncooked portion can flow to bottom. Do not stir. Cook 3 to 5 minutes or until eggs are thickened throughout but still moist.

Nutrition Info

The Quick Take:

  • Calories 120
  • Fat 3 1/2g
  • Saturated Fat 0g
  • Sodium 680mg

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
120
(
Calories from Fat
35),
% Daily Value
Total Fat
3 1/2g
3 1/2%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
680mg
680%;
Total Carbohydrate
10g
10%
(Dietary Fiber
2g
2%
  Sugars
2g
2%
),
Protein
10g
10%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
10%;
Calcium
15%;
Iron
8%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Did You Know?

Expert Tips

Precooked potatoes are the key to making this easy skillet dish a hit on the after-work home front.

Do your scrambled eggs end up looking more like rice or peas than the fluffy, moist, thick eggs from a restaurant? The trick is to stir them as little as possible while they cook.

Ratings & Reviews

We calculated the nutrition of this recipe at the time it was created on 03/19/2012. NOTE: We do not include optional ingredients in our calculations. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.

Facts about this Recipe

What do these labels mean?

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
120
(
Calories from Fat
35),
% Daily Value
Total Fat
3 1/2g
3 1/2%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
680mg
680%;
Total Carbohydrate
10g
10%
(Dietary Fiber
2g
2%
  Sugars
2g
2%
),
Protein
10g
10%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
10%;
Calcium
15%;
Iron
8%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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