Gluten-Free Home Style Scrambled Eggs

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.

Prep Time

10

Minutes

Total Time

18

Minutes

Makes

4

servings

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)
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Cooking Gluten Free?
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Success
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 270
    • (Calories from Fat 180 ),
  • Total Fat 20 g
    • (Saturated Fat 10 g,),
  • Cholesterol 350 mg;
  • Sodium 630 mg;
  • Total Carbohydrate 14 g
    • (Dietary Fiber 2 g,
  • Protein 11 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1 High-Fat Meat;
    • 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.