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Recipe Facts
Ingredients
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3 tablespoons extra-virgin olive oil
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1/2 cup diced cooked potatoes (see note)
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1/2 cup cooked greens such as spinach or kale (see note)
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2 medium garlic cloves, minced (about 2 teaspoons)
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Kosher salt and freshly ground black pepper
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4 large eggs, beaten and seasoned with salt and pepper
Directions
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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.
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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.
Notes
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) | |
---|---|
375 | Calories |
30g | Fat |
12g | Carbs |
15g | Protein |
Nutrition Facts | |
---|---|
Servings: 2 | |
Amount per serving | |
Calories | 375 |
% Daily Value* | |
Total Fat 30g | 39% |
Saturated Fat 6g | 30% |
Cholesterol 372mg | 124% |
Sodium 551mg | 24% |
Total Carbohydrate 12g | 4% |
Dietary Fiber 2g | 8% |
Total Sugars 2g | |
Protein 15g | |
Vitamin C 20mg | 101% |
Calcium 158mg | 12% |
Iron 3mg | 16% |
Potassium 525mg | 11% |
*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. |