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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: EatingWell.com, July 2018


Recipe Summary

20 mins
20 mins


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

1 1/4 cups
338 calories; protein 16.6g; carbohydrates 7.9g; dietary fiber 2.6g; sugars 1.8g; fat 27g; saturated fat 9.3g; cholesterol 396mg; vitamin a iu 1961.3IU; vitamin c 47.2mg; folate 126.8mcg; calcium 153.9mg; iron 2.4mg; magnesium 31.9mg; potassium 387.7mg; sodium 512.8mg; thiamin 0.1mg.

3 fat, 2 medium-fat protein, 1 vegetable, 1/2 high-fat protein