Scrambled Eggs with Vegetables

Scrambled Eggs with Vegetables

0 Reviews
From: EatingWell.com, July 2018

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

for serving adjustment
Serving size has been adjusted!
Original recipe yields 1 servings
US
Metric
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

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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 information

  • Serving size: 1¼ cups
  • Per serving: 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
  • Nutrition Bonus: 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

Reviews 0