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Print Recipe
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Summer Skillet Vegetable & Egg Scramble
Course:
Breakfast
Cuisine:
American
Keyword:
Summer Skillet Vegetable & Egg Scramble
Equipment
CanCooker
Ingredients
2
tbsp
Olive Oil
12
oz
Baby Potatoes
thinly sliced
4
cups
Mushrooms, Bell Peppers and Zucchini
thinly sliced
3
Scallions
thinly sliced
½
tsp
CanCooker Original Season Salt
½
tsp
CanCooker Butter Garlic Salt
½
tsp
Fresh Rosemary
½
tsp
Fresh Thyme
6
Eggs
lightly beaten
2
cups
Baby Spinach or Baby Kale
Instructions
Heat oil in any non-stick
CanCooker
on a medium-to-medium low heat source.
Add potatoes, cover stirring occasionally; cook until potatoes begin to brown, about 8 minutes.
Add sliced vegetables and scallions, continue to cook until vegetables are tender and softened.
Stir in
CanCooker Original Seasoned Salt
,
CanCooker Butter Garlic Salt
, thyme, and rosemary.
Move the vegetable mixture to the perimeter of the CanCooker.
Add eggs to the center of the pan and cook until the eggs are scrambled about 2 minutes.
Stir leafy greens into the eggs; continue to cook until vegetables are slightly wilted; about 2-3 minutes.
Remove from heat and stir to combine well.
Serve warm.
Specials
Print Recipe
No ratings yet
Summer Skillet Vegetable & Egg Scramble
Course:
Breakfast
Cuisine:
American
Keyword:
Summer Skillet Vegetable & Egg Scramble
Equipment
CanCooker
Ingredients
2
tbsp
Olive Oil
12
oz
Baby Potatoes
thinly sliced
4
cups
Mushrooms, Bell Peppers and Zucchini
thinly sliced
3
Scallions
thinly sliced
½
tsp
CanCooker Original Season Salt
½
tsp
CanCooker Butter Garlic Salt
½
tsp
Fresh Rosemary
½
tsp
Fresh Thyme
6
Eggs
lightly beaten
2
cups
Baby Spinach or Baby Kale
Instructions
Heat oil in any non-stick
CanCooker
on a medium-to-medium low heat source.
Add potatoes, cover stirring occasionally; cook until potatoes begin to brown, about 8 minutes.
Add sliced vegetables and scallions, continue to cook until vegetables are tender and softened.
Stir in
CanCooker Original Seasoned Salt
,
CanCooker Butter Garlic Salt
, thyme, and rosemary.
Move the vegetable mixture to the perimeter of the CanCooker.
Add eggs to the center of the pan and cook until the eggs are scrambled about 2 minutes.
Stir leafy greens into the eggs; continue to cook until vegetables are slightly wilted; about 2-3 minutes.
Remove from heat and stir to combine well.
Serve warm.
Bundles
Print Recipe
No ratings yet
Summer Skillet Vegetable & Egg Scramble
Course:
Breakfast
Cuisine:
American
Keyword:
Summer Skillet Vegetable & Egg Scramble
Equipment
CanCooker
Ingredients
2
tbsp
Olive Oil
12
oz
Baby Potatoes
thinly sliced
4
cups
Mushrooms, Bell Peppers and Zucchini
thinly sliced
3
Scallions
thinly sliced
½
tsp
CanCooker Original Season Salt
½
tsp
CanCooker Butter Garlic Salt
½
tsp
Fresh Rosemary
½
tsp
Fresh Thyme
6
Eggs
lightly beaten
2
cups
Baby Spinach or Baby Kale
Instructions
Heat oil in any non-stick
CanCooker
on a medium-to-medium low heat source.
Add potatoes, cover stirring occasionally; cook until potatoes begin to brown, about 8 minutes.
Add sliced vegetables and scallions, continue to cook until vegetables are tender and softened.
Stir in
CanCooker Original Seasoned Salt
,
CanCooker Butter Garlic Salt
, thyme, and rosemary.
Move the vegetable mixture to the perimeter of the CanCooker.
Add eggs to the center of the pan and cook until the eggs are scrambled about 2 minutes.
Stir leafy greens into the eggs; continue to cook until vegetables are slightly wilted; about 2-3 minutes.
Remove from heat and stir to combine well.
Serve warm.
CanCookers
Print Recipe
No ratings yet
Summer Skillet Vegetable & Egg Scramble
Course:
Breakfast
Cuisine:
American
Keyword:
Summer Skillet Vegetable & Egg Scramble
Equipment
CanCooker
Ingredients
2
tbsp
Olive Oil
12
oz
Baby Potatoes
thinly sliced
4
cups
Mushrooms, Bell Peppers and Zucchini
thinly sliced
3
Scallions
thinly sliced
½
tsp
CanCooker Original Season Salt
½
tsp
CanCooker Butter Garlic Salt
½
tsp
Fresh Rosemary
½
tsp
Fresh Thyme
6
Eggs
lightly beaten
2
cups
Baby Spinach or Baby Kale
Instructions
Heat oil in any non-stick
CanCooker
on a medium-to-medium low heat source.
Add potatoes, cover stirring occasionally; cook until potatoes begin to brown, about 8 minutes.
Add sliced vegetables and scallions, continue to cook until vegetables are tender and softened.
Stir in
CanCooker Original Seasoned Salt
,
CanCooker Butter Garlic Salt
, thyme, and rosemary.
Move the vegetable mixture to the perimeter of the CanCooker.
Add eggs to the center of the pan and cook until the eggs are scrambled about 2 minutes.
Stir leafy greens into the eggs; continue to cook until vegetables are slightly wilted; about 2-3 minutes.
Remove from heat and stir to combine well.
Serve warm.
Cooktop Burners
Print Recipe
No ratings yet
Summer Skillet Vegetable & Egg Scramble
Course:
Breakfast
Cuisine:
American
Keyword:
Summer Skillet Vegetable & Egg Scramble
Equipment
CanCooker
Ingredients
2
tbsp
Olive Oil
12
oz
Baby Potatoes
thinly sliced
4
cups
Mushrooms, Bell Peppers and Zucchini
thinly sliced
3
Scallions
thinly sliced
½
tsp
CanCooker Original Season Salt
½
tsp
CanCooker Butter Garlic Salt
½
tsp
Fresh Rosemary
½
tsp
Fresh Thyme
6
Eggs
lightly beaten
2
cups
Baby Spinach or Baby Kale
Instructions
Heat oil in any non-stick
CanCooker
on a medium-to-medium low heat source.
Add potatoes, cover stirring occasionally; cook until potatoes begin to brown, about 8 minutes.
Add sliced vegetables and scallions, continue to cook until vegetables are tender and softened.
Stir in
CanCooker Original Seasoned Salt
,
CanCooker Butter Garlic Salt
, thyme, and rosemary.
Move the vegetable mixture to the perimeter of the CanCooker.
Add eggs to the center of the pan and cook until the eggs are scrambled about 2 minutes.
Stir leafy greens into the eggs; continue to cook until vegetables are slightly wilted; about 2-3 minutes.
Remove from heat and stir to combine well.
Serve warm.
Campfire Grills
Print Recipe
No ratings yet
Summer Skillet Vegetable & Egg Scramble
Course:
Breakfast
Cuisine:
American
Keyword:
Summer Skillet Vegetable & Egg Scramble
Equipment
CanCooker
Ingredients
2
tbsp
Olive Oil
12
oz
Baby Potatoes
thinly sliced
4
cups
Mushrooms, Bell Peppers and Zucchini
thinly sliced
3
Scallions
thinly sliced
½
tsp
CanCooker Original Season Salt
½
tsp
CanCooker Butter Garlic Salt
½
tsp
Fresh Rosemary
½
tsp
Fresh Thyme
6
Eggs
lightly beaten
2
cups
Baby Spinach or Baby Kale
Instructions
Heat oil in any non-stick
CanCooker
on a medium-to-medium low heat source.
Add potatoes, cover stirring occasionally; cook until potatoes begin to brown, about 8 minutes.
Add sliced vegetables and scallions, continue to cook until vegetables are tender and softened.
Stir in
CanCooker Original Seasoned Salt
,
CanCooker Butter Garlic Salt
, thyme, and rosemary.
Move the vegetable mixture to the perimeter of the CanCooker.
Add eggs to the center of the pan and cook until the eggs are scrambled about 2 minutes.
Stir leafy greens into the eggs; continue to cook until vegetables are slightly wilted; about 2-3 minutes.
Remove from heat and stir to combine well.
Serve warm.
Plank Cutting Boards
Print Recipe
No ratings yet
Summer Skillet Vegetable & Egg Scramble
Course:
Breakfast
Cuisine:
American
Keyword:
Summer Skillet Vegetable & Egg Scramble
Equipment
CanCooker
Ingredients
2
tbsp
Olive Oil
12
oz
Baby Potatoes
thinly sliced
4
cups
Mushrooms, Bell Peppers and Zucchini
thinly sliced
3
Scallions
thinly sliced
½
tsp
CanCooker Original Season Salt
½
tsp
CanCooker Butter Garlic Salt
½
tsp
Fresh Rosemary
½
tsp
Fresh Thyme
6
Eggs
lightly beaten
2
cups
Baby Spinach or Baby Kale
Instructions
Heat oil in any non-stick
CanCooker
on a medium-to-medium low heat source.
Add potatoes, cover stirring occasionally; cook until potatoes begin to brown, about 8 minutes.
Add sliced vegetables and scallions, continue to cook until vegetables are tender and softened.
Stir in
CanCooker Original Seasoned Salt
,
CanCooker Butter Garlic Salt
, thyme, and rosemary.
Move the vegetable mixture to the perimeter of the CanCooker.
Add eggs to the center of the pan and cook until the eggs are scrambled about 2 minutes.
Stir leafy greens into the eggs; continue to cook until vegetables are slightly wilted; about 2-3 minutes.
Remove from heat and stir to combine well.
Serve warm.
Batter Bowl
Print Recipe
No ratings yet
Summer Skillet Vegetable & Egg Scramble
Course:
Breakfast
Cuisine:
American
Keyword:
Summer Skillet Vegetable & Egg Scramble
Equipment
CanCooker
Ingredients
2
tbsp
Olive Oil
12
oz
Baby Potatoes
thinly sliced
4
cups
Mushrooms, Bell Peppers and Zucchini
thinly sliced
3
Scallions
thinly sliced
½
tsp
CanCooker Original Season Salt
½
tsp
CanCooker Butter Garlic Salt
½
tsp
Fresh Rosemary
½
tsp
Fresh Thyme
6
Eggs
lightly beaten
2
cups
Baby Spinach or Baby Kale
Instructions
Heat oil in any non-stick
CanCooker
on a medium-to-medium low heat source.
Add potatoes, cover stirring occasionally; cook until potatoes begin to brown, about 8 minutes.
Add sliced vegetables and scallions, continue to cook until vegetables are tender and softened.
Stir in
CanCooker Original Seasoned Salt
,
CanCooker Butter Garlic Salt
, thyme, and rosemary.
Move the vegetable mixture to the perimeter of the CanCooker.
Add eggs to the center of the pan and cook until the eggs are scrambled about 2 minutes.
Stir leafy greens into the eggs; continue to cook until vegetables are slightly wilted; about 2-3 minutes.
Remove from heat and stir to combine well.
Serve warm.
EZ Jerky Shooter
Print Recipe
No ratings yet
Summer Skillet Vegetable & Egg Scramble
Course:
Breakfast
Cuisine:
American
Keyword:
Summer Skillet Vegetable & Egg Scramble
Equipment
CanCooker
Ingredients
2
tbsp
Olive Oil
12
oz
Baby Potatoes
thinly sliced
4
cups
Mushrooms, Bell Peppers and Zucchini
thinly sliced
3
Scallions
thinly sliced
½
tsp
CanCooker Original Season Salt
½
tsp
CanCooker Butter Garlic Salt
½
tsp
Fresh Rosemary
½
tsp
Fresh Thyme
6
Eggs
lightly beaten
2
cups
Baby Spinach or Baby Kale
Instructions
Heat oil in any non-stick
CanCooker
on a medium-to-medium low heat source.
Add potatoes, cover stirring occasionally; cook until potatoes begin to brown, about 8 minutes.
Add sliced vegetables and scallions, continue to cook until vegetables are tender and softened.
Stir in
CanCooker Original Seasoned Salt
,
CanCooker Butter Garlic Salt
, thyme, and rosemary.
Move the vegetable mixture to the perimeter of the CanCooker.
Add eggs to the center of the pan and cook until the eggs are scrambled about 2 minutes.
Stir leafy greens into the eggs; continue to cook until vegetables are slightly wilted; about 2-3 minutes.
Remove from heat and stir to combine well.
Serve warm.
Seasonings
Print Recipe
No ratings yet
Summer Skillet Vegetable & Egg Scramble
Course:
Breakfast
Cuisine:
American
Keyword:
Summer Skillet Vegetable & Egg Scramble
Equipment
CanCooker
Ingredients
2
tbsp
Olive Oil
12
oz
Baby Potatoes
thinly sliced
4
cups
Mushrooms, Bell Peppers and Zucchini
thinly sliced
3
Scallions
thinly sliced
½
tsp
CanCooker Original Season Salt
½
tsp
CanCooker Butter Garlic Salt
½
tsp
Fresh Rosemary
½
tsp
Fresh Thyme
6
Eggs
lightly beaten
2
cups
Baby Spinach or Baby Kale
Instructions
Heat oil in any non-stick
CanCooker
on a medium-to-medium low heat source.
Add potatoes, cover stirring occasionally; cook until potatoes begin to brown, about 8 minutes.
Add sliced vegetables and scallions, continue to cook until vegetables are tender and softened.
Stir in
CanCooker Original Seasoned Salt
,
CanCooker Butter Garlic Salt
, thyme, and rosemary.
Move the vegetable mixture to the perimeter of the CanCooker.
Add eggs to the center of the pan and cook until the eggs are scrambled about 2 minutes.
Stir leafy greens into the eggs; continue to cook until vegetables are slightly wilted; about 2-3 minutes.
Remove from heat and stir to combine well.
Serve warm.
Cookbooks
Print Recipe
No ratings yet
Summer Skillet Vegetable & Egg Scramble
Course:
Breakfast
Cuisine:
American
Keyword:
Summer Skillet Vegetable & Egg Scramble
Equipment
CanCooker
Ingredients
2
tbsp
Olive Oil
12
oz
Baby Potatoes
thinly sliced
4
cups
Mushrooms, Bell Peppers and Zucchini
thinly sliced
3
Scallions
thinly sliced
½
tsp
CanCooker Original Season Salt
½
tsp
CanCooker Butter Garlic Salt
½
tsp
Fresh Rosemary
½
tsp
Fresh Thyme
6
Eggs
lightly beaten
2
cups
Baby Spinach or Baby Kale
Instructions
Heat oil in any non-stick
CanCooker
on a medium-to-medium low heat source.
Add potatoes, cover stirring occasionally; cook until potatoes begin to brown, about 8 minutes.
Add sliced vegetables and scallions, continue to cook until vegetables are tender and softened.
Stir in
CanCooker Original Seasoned Salt
,
CanCooker Butter Garlic Salt
, thyme, and rosemary.
Move the vegetable mixture to the perimeter of the CanCooker.
Add eggs to the center of the pan and cook until the eggs are scrambled about 2 minutes.
Stir leafy greens into the eggs; continue to cook until vegetables are slightly wilted; about 2-3 minutes.
Remove from heat and stir to combine well.
Serve warm.
Accessories
Print Recipe
No ratings yet
Summer Skillet Vegetable & Egg Scramble
Course:
Breakfast
Cuisine:
American
Keyword:
Summer Skillet Vegetable & Egg Scramble
Equipment
CanCooker
Ingredients
2
tbsp
Olive Oil
12
oz
Baby Potatoes
thinly sliced
4
cups
Mushrooms, Bell Peppers and Zucchini
thinly sliced
3
Scallions
thinly sliced
½
tsp
CanCooker Original Season Salt
½
tsp
CanCooker Butter Garlic Salt
½
tsp
Fresh Rosemary
½
tsp
Fresh Thyme
6
Eggs
lightly beaten
2
cups
Baby Spinach or Baby Kale
Instructions
Heat oil in any non-stick
CanCooker
on a medium-to-medium low heat source.
Add potatoes, cover stirring occasionally; cook until potatoes begin to brown, about 8 minutes.
Add sliced vegetables and scallions, continue to cook until vegetables are tender and softened.
Stir in
CanCooker Original Seasoned Salt
,
CanCooker Butter Garlic Salt
, thyme, and rosemary.
Move the vegetable mixture to the perimeter of the CanCooker.
Add eggs to the center of the pan and cook until the eggs are scrambled about 2 minutes.
Stir leafy greens into the eggs; continue to cook until vegetables are slightly wilted; about 2-3 minutes.
Remove from heat and stir to combine well.
Serve warm.
Apparel
Print Recipe
No ratings yet
Summer Skillet Vegetable & Egg Scramble
Course:
Breakfast
Cuisine:
American
Keyword:
Summer Skillet Vegetable & Egg Scramble
Equipment
CanCooker
Ingredients
2
tbsp
Olive Oil
12
oz
Baby Potatoes
thinly sliced
4
cups
Mushrooms, Bell Peppers and Zucchini
thinly sliced
3
Scallions
thinly sliced
½
tsp
CanCooker Original Season Salt
½
tsp
CanCooker Butter Garlic Salt
½
tsp
Fresh Rosemary
½
tsp
Fresh Thyme
6
Eggs
lightly beaten
2
cups
Baby Spinach or Baby Kale
Instructions
Heat oil in any non-stick
CanCooker
on a medium-to-medium low heat source.
Add potatoes, cover stirring occasionally; cook until potatoes begin to brown, about 8 minutes.
Add sliced vegetables and scallions, continue to cook until vegetables are tender and softened.
Stir in
CanCooker Original Seasoned Salt
,
CanCooker Butter Garlic Salt
, thyme, and rosemary.
Move the vegetable mixture to the perimeter of the CanCooker.
Add eggs to the center of the pan and cook until the eggs are scrambled about 2 minutes.
Stir leafy greens into the eggs; continue to cook until vegetables are slightly wilted; about 2-3 minutes.
Remove from heat and stir to combine well.
Serve warm.
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Best Sellers
Deals
Recipes
Cooking with CanCooker
Submit a Recipe
Appetizers
Beef
Breakfast
Desserts
Main Dishes
Par-Tee Crackers
Pork
Poultry
Seafood
Side Dishes
Soups and Stews
Venison
Select Your Adventure
How It Works
FAQ
Contact
Keyword:
Summer Skillet Vegetable & Egg Scramble
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Summer Skillet Vegetable & Egg Scramble
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