Broccoli and Carrot Scrambled Eggs
Start your day with a nutritious and delicious twist on classic scrambled eggs. This Broccoli and Carrot Scrambled Eggs recipe is packed with vitamins, minerals, and antioxidants from the added vegetables.
Preparation Time:5 minutes
Cooking Time:10-12 minutes
Total Time: 15-17 minutes
Servings: 4
Ingredients
4 large eggs
1 small onion, diced
2 cloves garlic, minced
1 cup broccoli florets
1 cup grated carrots
1 tablespoon Olive Oil
Salt and pepper to taste
Optional:
1 tablespoon chopped fresh parsley or chives
Method
Crack the eggs into a bowl and whisk them together with a fork. Season with salt and pepper.
Heat the butter in a medium non-stick skillet over medium heat.
Add the diced onion and cook until translucent, about 3-4 minutes.
Add the minced garlic and cook for an additional minute.
Add the broccoli and carrots to the skillet. Cook, stirring occasionally, until they are tender-crisp, about 3-4 minutes.
Pour the whisked eggs over the vegetables in the skillet.
Scramble the eggs, breaking them up into small curds, until they are cooked through.
Taste and adjust the seasoning as needed.
Serve the scrambled eggs hot, garnished with chopped parsley or chives if desired.
Tips and Variations:
Use fresh and tender broccoli and carrots for the best flavor and texture.
Add diced bell peppers or mushrooms to the skillet with the onion and garlic for added flavor and nutrients.
Substitute chopped spinach or kale for the broccoli and carrots.
Add a sprinkle of shredded cheddar cheese to the scrambled eggs for an extra burst of flavor.
Nutrition Information (per serving)
Calories: 180
Protein: 18g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 180mg
Carbohydrates: 6g
Sugar: 2g
Sodium: 200mg
Vitamin A: 20% of the Daily Value (DV)
Vitamin C: 40% of the DV
Calcium: 10% of the DV
Iron: 15% of the DV