Scrambled Eggs with Vegetables
Ingredients
- 2 teaspoons olive oil
- 1 cup chopped broccoli, asparagus and/or zucchini
- 1 small clove garlic, minced
- 0.5 teaspoon minced fresh rosemary
- 2 large eggs
- 1 tablespoon heavy cream
- 0.125 teaspoon salt
- 0.25 teaspoon ground pepper
- 1 tablespoon shredded Cheddar or Gouda cheese
Instructions
- 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.
