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For use with any CanCooker

Summer Skillet Vegetable & Egg Scramble

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

Directions

  • 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. 
  • 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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