3 tablespoons extra-virgin olive oil
1/2 cup diced cooked potatoes (see note)
1/2 cup cooked greens such as spinach or kale (see note)
2 medium garlic cloves, minced (about 2 teaspoons)
Kosher salt and freshly ground black pepper
4 large eggs, beaten and seasoned with salt and pepper
Heat oil in a large nonstick skillet set over medium heat. Add potatoes, greens and garlic and season if needed. Cook, stirring occasionally, until warmed through, about 3 minutes.
Reduce heat to low and add eggs. Cook, stirring constantly with a rubber spatula to scrape eggs up from bottom of the pan as soon as they set. Remove pan from heat when eggs are just barely set, about 6 minutes. Serve immediately.
1 cup total leftover cooked vegetables of any kind can be substituted for the potatoes and greens called for in the recipe.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 30g||39%|
|Saturated Fat 6g||30%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 2g||8%|
|Total Sugars 2g|
|Vitamin C 20mg||101%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|