GLUTEN-FREE HOME STYLE SCRAMBLED EGGS

Gluten-Free Home Style Scrambled Eggs image

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

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 18m

Yield 4

Number Of Ingredients 7

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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)

Steps:

Beat eggs, salt and water.
Melt butter in 10-inch skillet over medium heat. Cook potatoes, zucchini and tomato in butter, stirring occasionally, until hot.
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.

Nutrition Facts : Calories 270, Carbohydrate 14 g, Cholesterol 350 mg, Fat 2, Fiber 2 g, Protein 11 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 630 mg