Creamy Spanish-Style Scrambled Eggs


  • 3 tablespoons extra virgin olive oil
  • 1/2 cup diced cooked potatoes
  • 1/2 cup cooked greens such as spinach or kale
  • 2 medium garlic cloves, minced
  • Kosher salt and freshly ground black pepper
  • 4 eggs, beaten and seasoned with salt and pepper



Heat oil in a large nonstick skillet set over medium heat. Add potatoes, greens and garlic and season if needed. Cook, stirring occasionally, until warmed through, about 3 minutes.


Reduce heat to low and add eggs. Cook, stirring constantly with a rubber spatula to scrape eggs up from bottom of the pan as soon as they set. Remove pan from heat when eggs are just barely set, about 6 minutes. Serve immediately.



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