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Gluten-Free Home Style Scrambled Eggs

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By Betty Crocker Kitchens
Updated Jan 21, 2013
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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
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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

  • Step 
    1
    Beat eggs, salt and water.
  • Step 
    2
    Melt butter in 10-inch skillet over medium heat. Cook potatoes, zucchini and tomato in butter, stirring occasionally, until hot.
  • Step 
    3
    Pour 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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