Directions

1. Heat 2 tablespoons oil in a large cast-iron or nonstick skillet over medium heat. Add potatoes; cover and cook, stirring several times, until they begin to soften, about 8 minutes.
2. Add 4 cups sliced vegetables and scallion whites; cook uncovered, stirring occasionally, until the vegetables are tender and lightly browned, 8 to 10 minutes. Stir in 1 teaspoon herbs. Move the vegetable mixture to the perimeter of the pan.
3. Reduce heat to medium-low. Add 6 eggs and scallion greens to the center of the pan. Cook, stirring, until the eggs are softly scrambled, about 2 minutes.
4. Stir 2 cups leafy greens into the eggs. Remove from heat and stir to combine well. Stir in ½ teaspoon salt.