Scrambled Eggs with Asian Greens

Scrambled Eggs with Asian Greens
Photo by Maura McEvoy


  • 2 cups (1/2 package) mixed Asian salad greens (or baby spinach)
  • 2 tablespoons grated Parmesan cheese
  • 2 scallions, coarsely chopped
  • ½ cup cherry tomato halves
  • 1 tablespoon cold butter
  • 2 tablespoons extra-virgin olive oil
  • 12 large eggs, beaten

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, ...

View full recipe at My Recipes


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