Home-Style Scrambled Eggs

Precooked potatoes and colorful vegetables join forces to make this easy skillet dish a hit on the after-work home front.

Home-Style Scrambled Eggs

BettyCrockerRecipe by BettyCrocker

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2

10 minutes

18 minutes

4 servings

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Nutrition Info

  • 1 Serving
  • 270
  • 20g
    (Saturated Fat 10g)
  • 350mg
  • 630mg
  • 14g
    (Dietary Fiber 2g)
  • 11g
  • Percent Daily Value*
  • 24%
  • 8%
  • 4%
  • 6%
  • Exchanges
  • 2
  • 1
  • 1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Cooking Gluten Free?

    Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

  • Success

    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.

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)

Directions

  1. 1Beat eggs, salt and water.
  2. 2Melt butter in 10-inch skillet over medium heat. Cook potatoes, zucchini and tomato in butter, stirring occasionally, until hot.
  3. 3Pour 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.

Categories: Course, Breakfast, Eggs & Egg Substitutes, Lunch & Snacks, Main Dishes, Healthy, Ingredient, Eggs

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TBSPSara
TBSPSara said:

Hi mtowns2! This makes 4 servings.

8/18/2010 2:08:27 PM
mtowns2
mtowns2 said:

Can you tell me how many servings this makes? Or how much is 1 serving (1 cup, etc)?

8/17/2010 11:38:33 AM

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