Scrambled Eggs with Asian Greens

Scrambled Eggs with Asian GreensRecipe
Photo: Maura McEvoy


Serves 4

Recipe from

Real Simple

Nutritional Information

Calcium 77 mg
Calories 178
Caloriesfromfat 1 %
Carbohydrate 2 g
Cholesterol 221 mg
Fat 15 g
Fiber 1 g
Iron 2 mg
Protein 8 mg
Satfat 5 g
Sodium 123 mg


12 large eggs, beaten
2 tablespoons extra-virgin olive oil
2 scallions, coarsely chopped
1 tablespoon cold butter
1/2 cup cherry tomato halves
2 tablespoons grated Parmesan cheese
2 cups (1/2 package) mixed Asian salad greens (or baby spinach)


Beat the eggs in a large bowl until well blended. Heat the oil in a large, preferably nonstick skillet and sauté the scallions about 1 minute. Add the eggs and butter and cook, stirring, until eggs are just cooked, but still soft and creamy. Remove from heat and toss with the tomatoes, Parmesan, and greens. Season to taste with salt and freshly ground pepper. Serve immediately with toasted bread, if desired.