Scrambled Eggs with Asian Greens

Photo: Maura McEvoy

Yield: Serves 4
Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 77mg
  • Calories: 178
  • Calories from fat: 1%
  • Carbohydrate: 2g
  • Cholesterol: 221mg
  • Fat: 15g
  • Fiber: 1g
  • Iron: 2mg
  • Protein: 8mg
  • Saturated fat: 5g
  • Sodium: 123mg


  • 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)


  1. 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.
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