Scrambled eggs and broccoli
Scrambled eggs and broccoli combines protein-rich eggs with tender broccoli for a nutritious meal. This quick dish is ideal for breakfast, brunch, or a light lunch.
Cook time 8 min
Prep time 5 min
Ingredients:
2 eggs1 cup broccoli
1 short spray cooking spray oil
Scrambled eggs and broccoli is a nutritious and delicious recipe that combines protein-rich eggs with the health benefits of broccoli. This easy-to-make dish is perfect for breakfast, brunch, or even a light lunch. With just a few simple ingredients, you can create a flavor-packed, healthy meal in minutes.
Instructions:
- Wash the broccoli thoroughly and cut into small florets if not already done.
- Crack the eggs into a bowl and whisk them until the yolks and whites are fully combined.
- Heat a non-stick skillet or frying pan over medium heat.
- Once the pan is hot, lightly coat it with cooking spray.
- Add the broccoli florets to the pan. Sauté them for about 3-5 minutes, stirring occasionally, until they are tender but still crisp. You can cover the pan with a lid for a minute to help steam the broccoli and cook it more evenly.
- After the broccoli is cooked, push it to the side of the skillet.
- Pour the whisked eggs into the empty side of the skillet.
- Allow the eggs to cook without stirring for a few seconds until they start to set around the edges.
- Once the eggs start to set, use a spatula to gently stir and scramble them, gradually mixing the broccoli into the eggs.
- Continue to cook, stirring frequently, until the eggs are fully cooked and reach your desired level of doneness. This should take about 2-3 minutes.
- Remove the skillet from the heat and transfer the scrambled eggs and broccoli to a plate.
- Serve immediately.
Scrambled eggs and broccoli is a simple yet satisfying dish that provides a perfect balance of nutrients. Whether you're looking for a quick breakfast or a healthy snack, this recipe is sure to please. Enjoy the delightful combination of fluffy eggs and tender broccoli!
Scrambled eggs and broccoli FAQ:
The entire cooking process takes about 10 minutes. Sauté the broccoli for 3-5 minutes before adding the eggs, which should take an additional 2-3 minutes to scramble.
The eggs are done when they are fully set and no longer runny. They should look slightly glossy but not wet. For a creamier texture, remove them slightly before they are fully set.
Yes, you can store leftover scrambled eggs and broccoli in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.
You can substitute broccoli with other vegetables like spinach, bell peppers, or zucchini. Adjust cooking times as necessary since different vegetables may have different cooking times.
A non-stick skillet is best for making scrambled eggs and broccoli, as it allows for easy cooking and clean-up with minimal sticking.
Tips:
- 1. For an extra burst of flavor, try adding a pinch of salt and pepper or your favorite herbs and spices to the eggs before cooking.
- 2. Make sure to preheat your cooking pan properly and coat it with a short spray of cooking oil to prevent sticking.
- 3. Cut the broccoli into small, bite-sized pieces to ensure they cook quickly and evenly.
- 4. If you prefer a softer texture for your broccoli, consider steaming it slightly before adding it to the pan with the eggs.
- 5. For a creamier texture, add a splash of milk or a dollop of cream to the eggs before scrambling.
- 6. Don't overcook the eggs; remove them from heat while they are still slightly runny, as they will continue to cook from residual heat.
Nutrition per serving
2 ServingsCalories 100kcal
Protein 8g
Carbohydrates 5g
Fiber 1.87g
Sugar 1.19g
Fat 5g
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