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.
Nutrition per serving may change if servings are adjusted.
2 teaspoons olive oil
1 cup chopped broccoli, asparagus and/or zucchini
1 small clove garlic, minced
½ teaspoon minced fresh rosemary
2 large eggs
1 tablespoon heavy cream
⅛ teaspoon salt
¼ teaspoon ground pepper
1 tablespoon shredded Cheddar or Gouda cheese
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 cream, salt and pepper. Pour the egg mixture over the cooked vegetables. Stir/scrape until the eggs are almost set. Add cheese; turn off the heat and let the eggs melt the cheese.
338 calories;27 g fat(9 g sat); 3 g fiber; 8 g carbohydrates; 17 g protein; 127 mcg folate; 396 mg cholesterol; 2 g sugars; 0 g added sugars; 1,961 IU vitamin A; 47 mg vitamin C; 154 mg calcium; 2 mg iron; 513 mg sodium; 388 mg potassium
Vitamin C (78% daily value), Vitamin A (39% dv), Folate (32% dv)
Carbohydrate Servings: ½
Exchanges: 3 fat, 2 medium-fat protein, 1 vegetable, ½ high-fat protein