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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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Summer Skillet Vegetable & Egg Scramble

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