Scrambled Eggs with Asian Greens

Photo: Maura McEvoy

Yield:

Serves 4

Recipe from

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

Ingredients

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)

Preparation

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.

Note:

Susan Quick,

June 2000