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Home-Style Scrambled Eggs Recipe (Gluten Free)

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  • Prep 10 min
  • Total 18 min
  • Servings 4
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Precooked potatoes and colourful vegetables join forces to make this easy skillet dish a hit on the after-work home front.
Created Jun 8, 2011
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Ingredients

  • 6 eggs
  • 3/4 tsp (3 mL) salt
  • 3 tbsp (45 mL) water
  • 1/4 cup (50 mL) butter or margarine
  • 1 cup (250 mL) frozen hash brown potatoes
  • 1 small zucchini, chopped (about 1 cup/250 mL)
  • 1 medium tomato, seeded and chopped (about 3/4 cup/175 mL)
  • New Ingredient

Steps

  •  
    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

  • Tip 1
    COOKING GLUTEN FREE?  : Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information

No nutrition information available for this recipe
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