Scrambled eggs and broccoli
Discover a quick and healthy breakfast option with scrambled eggs and broccoli. This easy recipe features protein-packed eggs and nutritious broccoli, all cooked with just a hint of cooking spray. Perfect for a balanced start to your day!
- 07 Mar 2025
- Cook time 8 min
- Prep time 5 min
- 2 Servings
- 3 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 130 grams |
| Energy | |
| Calories 100kcal | 5% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 5g | 2% |
| Fiber 1.87g | 5% |
| Sugar 1.19g | 1% |
| Fat | |
| Fat 5g | 6% |
| Saturated 1.64g | 5% |
| Cholesterol 210mg | - |
| Vitamins | |
| Vitamin A 100ug | 11% |
| Choline 180mg | 33% |
| Vitamin B1 0.10mg | 8% |
| Vitamin B2 0.30mg | 23% |
| Vitamin B3 0.50mg | 3% |
| Vitamin B6 0.18mg | 11% |
| Vitamin B9 90ug | 22% |
| Vitamin B12 0.51ug | 21% |
| Vitamin C 70mg | 79% |
| Vitamin E 0.64mg | 4% |
| Vitamin K 80ug | 66% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.05mg | 5% |
| Iron, Fe 1.37mg | 12% |
| Magnesium, Mg 22mg | 5% |
| Phosphorus, P 140mg | 12% |
| Potassium, K 300mg | 9% |
| Selenium, Se 16ug | 31% |
| Sodium, Na 90mg | 6% |
| Zinc, Zn 0.95mg | 9% |
| Water | |
| Water 110g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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