Name: Scrambled Eggs with Vegetables
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 servings
Cuisine: American
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

Question 1

How should I store leftovers?

Accepted Answer

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving, or enjoy cold depending on the dish.

Question 2

Can I make this recipe ahead of time?

Accepted Answer

You can prep the ingredients in advance and cook when ready. Most components reheat well; add fresh garnishes just before serving for the best presentation.

Question 3

Can I make this dairy-free?

Accepted Answer

Yes. Use a plant-based alternative for the dairy ingredients — nutritional yeast or dairy-free cheese work well as substitutes.

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