Ingredients for Home Style Scrambled Eggs
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How to Make Home Style Scrambled Eggs
- In a medium bowl, whisk together 4 large eggs, 1/4 teaspoon salt, and 1 tablespoon water until light and frothy.
- Melt 1 tablespoon butter in a 10-inch nonstick skillet over medium heat.
- Add 1/2 cup diced potatoes, 1/2 cup diced zucchini, and 1/2 cup diced tomatoes to the skillet. Cook, stirring occasionally, until vegetables are tender-crisp, about 5-7 minutes.
- Pour the egg mixture evenly over the vegetable mixture in the skillet.
- As the eggs begin to set around the edges, gently push the cooked portions toward the center with a spatula, tilting the pan to allow uncooked egg to flow underneath.
- Avoid over-stirring; let the eggs cook gently.
- Cook for 3-5 minutes, or until the eggs are set but still slightly moist. Don't overcook!
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
8g
Fat
48g
Carbs
3g
