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Scrambled Egg Skillet

Serves

Serves Icon

3

Cost/Serving

Cost Per Serving Icon

1.67

Serving Size: 1 1/3 cups

Ingredients

  • 1 tablespoon oil (canola, olive, vegetable)
  • 1 1/2 cups yellow or red potato, diced
  • 3/4 cup bell pepper, diced
  • 1/2 cup onion, diced
  • 6 eggs, beaten
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Optional: chopped avocado, chopped herbs, hot sauce, ketchup, salsa, shredded cheese, sour cream

Instructions

  1. Heat oil in a large skillet over medium heat.
  2. Add potatoes to skillet. Sauté for 12 minutes, stirring every 2-3 minutes.
  3. Add peppers and onions. Sauté 4 to 5 minutes or until potatoes are cooked through.
  4. Reduce heat to medium low. Pour eggs over vegetables. Stir in salt and pepper.
  5. Gently stir the eggs into the vegetables. Cook and stir until eggs are set and no liquid remains in the pan.
  6. Top with optional ingredients.

Tips

In step 3, try other vegetables, like spinach or mushrooms.

Print Recipe

Print Recipe

Nutrition Facts

3 servings per recipe
Serving Size: 1 1/3 cups
Amount Per Serving

Calories 250

 
% Daily Value*
Total Fat 14g
18%
Saturated Fat 3.5g
18%
Trans Fat 0g
 
Cholesterol 370mg
123%
Sodium 250mg
11%
Total Carbohydrates 17g
6%
Dietary Fiber 3g
11%
Total Sugars 3g
 
Includes 0g Added Sugars
0%
Protein 14g
 
Vitamin D 2mcg
10%
Calcium 73mg
6%
Iron 2mg
10%
Potassium 550mg
10%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

NA* - We are currently in the process of integrating the new FDA Nutrition Standards. Added Sugar information is not currently available for the recipe. We will be updating the information shortly.