Scrambled Eggs with Vegetables

This fridge-clean-out meal is the perfect way to use up whatever vegetables you have on hand. Chop up anything that's been left behind in your veggie drawer for this quick scramble that's the perfect healthy dinner for one.

Ingredients

(1 serving)

  • 1 cup chopped broccoli, asparagus and/or zucchini
  • 1/2 small tomato, chopped and seeded
  • 1 small clove garlic, minced
  • ½ teaspoon minced fresh rosemary
  • 2 large eggs
  • ⅛ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 tablespoon shredded Cheddar or Gouda cheese. 

Directions

  • Heat oil in an 8-inch skillet over medium-low heat. Add chopped vegetables. Cook, stirring often, until just about tender, 2 to 4 minutes. Stir in garlic and rosemary; cook for 1 minute more.
  • Crack eggs into a small bowl and whisk in salt and pepper. Pour the egg mixture over the cooked vegetables. Stir until the eggs are almost set.
  • Add cheese; turn off the heat and let the eggs melt the cheese.

Nutrition Facts

Serving Size: 1 1/4 cups

Calories: 300; Total Fat: 20 g;Saturated Fat: 6 g; Sodium: 513 mg; Potassium: 388 mg; Carbohydrates: 7.9 mg; Fiber: 2.6 g; Sugar: 2 g; Protein: 16.6 g

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