4.333335
3 ratings

Scrambled Breakfast Skillet

Try this easy one-pan recipe for breakfast
Scrambled Breakfast Skillet

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Scrambled Breakfast Skillet

Combine soft scrambled eggs with your favorite spring vegetables, and crispy bacon for the perfect seasonal scramble.

Ingredients

  • 1/4 Pound bacon, cut into lardons
  • 1/4 Cup carrots, diced
  • 1/4 Cup leeks, diced
  • 1/2 Cup peas
  • 6 eggs
  • Salt and pepper, to taste
  • Chervil, for garnish

Directions

Heat a large skillet over medium-high heat. Sauté the bacon, rendering the fat until crisp, about 3 to 4 minutes. Remove the bacon with a slotted spoon, and set aside to drain on paper towels. Add the carrots and leeks to the pan, and cook in the bacon fat until softened, about 3 to 4 minutes. Add the peas and cook for a minute or 2 more. Crack the eggs over top of the vegetables. Sprinkle with salt and pepper, and cover with a lid. Reduce the heat to medium-low. Cook the eggs until the whites are set, about 10 to 15 minutes. Remove the lid, turn off the flame, and garnish with the cooked bacon and chervil.

Nutritional Facts
Servings4
Calories Per Serving233
Total Fat18g27%
Sugar2gN/A
Saturated6g29%
Cholesterol259mg86%
Protein13g26%
Carbs5g2%
Vitamin A182µg20%
Vitamin B120.7µg11.9%
Vitamin B60.2mg12%
Vitamin C8mg14%
Vitamin D1µgN/A
Vitamin E0.9mg4.6%
Vitamin K9µg11%
Calcium50mg5%
Fiber1g5%
Folate (food)47µgN/A
Folate equivalent (total)47µg12%
Iron2mg9%
Magnesium20mg5%
Monounsaturated7gN/A
Niacin (B3)2mg8%
Phosphorus193mg28%
Polyunsaturated3gN/A
Potassium229mg7%
Riboflavin (B2)0.3mg20.5%
Sodium290mg12%
Thiamin (B1)0.2mg10.7%
Zinc1mg9%