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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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( 56 Ratings)

56 Ratings

5 Stars 52%

4 Stars 27%

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Member Reviews ( 15 )

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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)

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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.

Got questions? Our experts have the answers. Ask Betty now.

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.

REVIEWS & COMMENTS

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1 - 3 of 15 Reviews View All

Posted 3/18/2010 5:31:27 PM REPORT ABUSE mirnahunter said:

Rating:

great and easy recipe.I love this page,congratulation Betty Crocker for all recipe. thank you.

This reply was: Helpful Inspiring

Posted 2/21/2010 4:48:15 PM REPORT ABUSE oldiehawn said:

Rating:

It looks and sound delicious...I would try it.

This reply was: Helpful Inspiring

Posted 11/2/2009 11:12:56 AM REPORT ABUSE thawsout said:

Rating:

Great recipe I use variations on often as it is so easy & quick. I usually brown hashbrowns and follow directions, sometimes I shred the zucchini & wring it out a bit. I often add low fat sour cream or cream cheese(maybe w/chives or not)to the eggs & sprinkle any grated cheese over the top at the end so it just melts. I have varied it with spinach and usually add sliced fresh mushrooms with either spinach or zucchini. It's good with bread sticks or warm tortillas & salsa or guacamole.

This reply was: Helpful Inspiring