Precooked potatoes and colorful vegetables join forces to make this easy skillet dish a hit on the after-work home front.
Gluten-Free Home Style Scrambled Eggs
- Prep Time 10 min
- Total 18 min
- Servings 4
- Ingredients 7
Ingredients
- 6 eggs
- 3/4 teaspoon salt
- 3 tablespoons water
- 1/4 cup butter or margarine
- 1 cup refrigerated diced potatoes with onions or frozen hash brown potatoes
- 1 small zucchini, chopped (1 cup)
- 1 medium tomato, seeded and chopped (3/4 cup)
Instructions
-
Step1Beat eggs, salt and water.
-
Step2Melt butter in 10-inch skillet over medium heat. Cook potatoes, zucchini and tomato in butter, stirring occasionally, until hot.
-
Step3Pour egg mixture over vegetable mixture. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that 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
270
Calories
20 g
Total Fat
11 g
Protein
14 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 270
- Calories from Fat
- 180
- Total Fat
- 20 g
- Saturated Fat
- 10 g
- Cholesterol
- 350 mg
- Sodium
- 630 mg
- Potassium
- 400 mg
- Total Carbohydrate
- 14 g
- Dietary Fiber
- 2 g
- Protein
- 11 g
% Daily Value*:
- Vitamin A
- 24%
- 24%
- Vitamin C
- 8%
- 8%
- Calcium
- 4%
- 4%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 1 High-Fat Meat; 2 Fat;Tips from the Betty Crocker Kitchens
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