Egg Scramble
Here's an egg scramble full of all kinds of gourmet goodies!
Servings: 2 servings
Ingredients
- 1 tablespoon extra virgin olive oil
- 3 medium garlic cloves, minced
- 2 cups chopped broccoli
- 1 cup sliced fresh mushrooms
- ⅓ sliced sun dried tomatoes packed in oil, drained
- 3 large eggs
- 3 large egg whites (or just use 2 more eggs)
- ⅓ cup milk
- salt and pepper, to taste
- ¼ cup crumbled goat or feta cheese
Instructions
- Coat a large skillet with nonstick spray and heat the oil over medium heat.
- Sauté the garlic in the olive oil in the hot skillet for 1 minute. Stir in the broccoli, mushrooms and sun-dried tomatoes. Sauté for 2 minutes longer. Reduce the heat to medium-low. Cook, covered, for 2 minutes or until the broccoli is tender-crisp, stirring occasionally. Remove the sautéed vegetables to a bowl. Using paper towels, wipe out the pan.
- Coat the skillet with nonstick spray. In a medium bowl, whisk together the eggs, egg whites, milk, salt and pepper until blended. Heat the skillet to medium-high and add the egg mixture. Stir in the broccoli mixture and scramble until cooked through.
- Spoon the egg mixture onto serving plates and sprinkle with goat or feta cheese. Serve immediately.
Nutrition
Serving: 1serving | Calories: 343kcal | Carbohydrates: 12g | Protein: 26g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 297mg | Sodium: 924mg | Potassium: 714mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1333IU | Vitamin C: 84mg | Calcium: 188mg | Iron: 3mg