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Gluten-Free Home Style Scrambled Eggs

Precooked potatoes and colorful vegetables join forces to make this easy skillet dish a hit on the after-work home front.

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  • Prep Time 10 min
  • Total Time 18 min
  • Servings 4

Ingredients

6
eggs
3/4
teaspoon salt
3
tablespoons water
1/4
cup butter or margarine
1
cup refrigerated diced potatoes with onions or frozen hash brown potatoes
1
small zucchini, chopped (1 cup)
1
medium tomato, seeded and chopped (3/4 cup)

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Beat eggs, salt and water.
  • 2 Melt butter in 10-inch skillet over medium heat. Cook potatoes, zucchini and tomato in butter, stirring occasionally, until hot.
  • 3 Pour egg mixture over vegetable mixture. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Do not stir. Cook 3 to 5 minutes or until eggs are thickened throughout but still moist.

EXPERT TIPS

Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Do your scrambled eggs end up looking more like rice or peas than the fluffy, moist thick eggs from a restaurant? The trick is to stir them as little as possible while they cook.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
(
Calories from Fat
180 ),
% Daily Value
Total Fat
20 g
20 %
(Saturated Fat
10 g,
10 %
),
Cholesterol
350 mg
350 %;
Sodium
630 mg
630 %;
Total Carbohydrate
14 g
14 %
(Dietary Fiber
2 g
2 %
),
Protein
11 g
11 %
;
% Daily Value*:
Vitamin A
24%;
Vitamin C
8%;
Calcium
4%;
Iron
6%;
Exchanges:
1 Starch; 1 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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