Skip to Content
Menu

Basil-Vegetable Scramble (Cooking for 2)

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated Sep 16, 2007
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Cayenne pepper heats up this skillet treat for two.

Basil-Vegetable Scramble (Cooking for 2)

  • Prep Time 10 min
  • Total 20 min
  • Servings 2
  • Ingredients 7
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

  • 2 cups cubed cooked potatoes (2 medium)
  • 1 small onion, chopped (1/4 cup)
  • 1/4 cup chopped red bell pepper
  • 4 eggs
  • 1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper (cayenne)

Instructions

  • Step 
    1
    Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Cook potatoes, onion and bell pepper in skillet about 5 minutes, stirring occasionally, until hot.
  • Step 
    2
    Beat remaining ingredients until well blended; pour into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 2 to 4 minutes or until eggs are thickened throughout but still moist.

Nutrition

295 Calories
11 g Total Fat
16 g Protein
37 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
295
Calories from Fat
100
Total Fat
11 g
Saturated Fat
3 g
Cholesterol
425 mg
Sodium
430 mg
Potassium
740 mg
Total Carbohydrate
37 g
Dietary Fiber
4 g
Protein
16 g
% Daily Value*:
Vitamin A
36%
36%
Vitamin C
44%
44%
Calcium
6%
6%
Iron
16%
16%
Exchanges:
2 Starch; 1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved