Broccoli, Mushroom, and Sun-Dried Tomato Scramble
Broccoli, Mushroom, and Sun-Dried Tomato Scramble is a nutritious and delicious breakfast scramble to make your weekend extra special.
Servings: 2 Servings
Calories: 403kcal
Ingredients
- 2 tablespoons grapeseed or olive oil
- 1-½ cups mushrooms chopped
- 2 cups steamed broccoli chopped*
- 1/3 cup sun-dried tomatoes drained
- 1 clove garlic minced
- 6 eggs well beaten
- sea salt
Instructions
- In a medium-sized skillet, heat the grapeseed oil to medium. Add the mushrooms and saute, stirring frequently until golden brown and soft, about 3 to 5 minutes. Add the chopped steamed broccoli, sun-dried tomatoes, and garlic. Saute, stirring occasionally until garlic is fragrant, about 3 minutes.
- Pour the beaten eggs evenly over the veggies and allow them to cook, untouched, about 1 to 2 minutes. Use a spatula or wooden spoon to stir the mixture together until eggs are fully cooked, about 2 to 3 minutes. Sprinkle with desired amount of sea salt and serve.
Notes
*If using raw broccoli, saute the broccoli with the mushrooms until softened. If necessary, add a couple tablespoons of water while sauteing the veggies to help them steam.
Nutrition
Serving: 1Serving (of 2) | Calories: 403kcal | Carbohydrates: 15g | Protein: 23g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 8g | Cholesterol: 617mg | Sodium: 820mg | Fiber: 4g | Sugar: 6g