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. Source:, July 2018

Erin Alderson


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

338 calories; 27 g total fat; 9.3 g saturated fat; 396 mg cholesterol; 513 mg sodium. 388 mg potassium; 7.9 g carbohydrates; 2.6 g fiber; 2 g sugar; 16.6 g protein; 1961 IU vitamin a iu; 47 mg vitamin c; 127 mcg folate; 154 mg calcium; 2 mg iron; 32 mg magnesium;