Broccoli Mushroom Egg Scramble
Description:
A protein-packed, low-carb meal that’s perfect for breakfast, lunch, or a light dinner. The broccoli adds crunch and fiber, the mushrooms bring a savory depth, and the eggs provide a rich and creamy base. It’s quick, healthy, and easily customizable.
Ingredients (Serves 2):
4 large eggs
1 cup broccoli florets (chopped small)
1/2 cup mushrooms (sliced; button, cremini, or your choice)
2 tbsp onion (finely chopped, optional)
1 tbsp olive oil or butter
Salt and pepper to taste
1/4 tsp garlic powder (optional)
1 tbsp grated cheese (optional, for topping)
Fresh herbs for garnish (e.g., parsley or chives)
Instructions:
Prep the Veggies:
Wash and chop the broccoli into small florets so they cook quickly. Slice the mushrooms and chop onions if using.
Cook the Vegetables (5 mins):
Heat olive oil or butter in a non-stick skillet over medium heat. Add onions and cook for 1 minute until translucent. Add broccoli and cook for 2 minutes, stirring occasionally. Add mushrooms and cook another 2 minutes until softened.
Scramble the Eggs (5 mins):
Beat the eggs in a bowl with a pinch of salt, pepper, and garlic powder (if using). Push the vegetables to one side of the pan. Pour the eggs into the empty side and let them set slightly, then gently scramble and mix with the vegetables. Cook until eggs are just set, about 2–3 minutes.
Serve:
Top with cheese if using, garnish with fresh herbs, and serve hot.
Nutrition Information (Per Serving):
Nutrient Amount
Calories ~210 kcal
Protein ~14 g
Carbohydrates ~6 g
Fiber ~2 g
Fat ~15 g
Saturated Fat ~4 g
Cholesterol ~280 mg
Sodium ~250 mg
Nutrition may vary depending on exact ingredients and serving sizes.
Prep and Cook Time:
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
FAQs:
1. Can I make this dairy-free?
Yes. Just skip the cheese or use a dairy-free alternative.
2. Can I add more protein?
You can add cooked chicken, turkey bacon, or tofu for more protein.
3. Can I make this ahead of time?
Scrambles are best fresh, but you can prep the veggies ahead. Leftovers can be stored in the fridge for 1 day and reheated gently.
4. Are frozen vegetables okay?
Yes. Thaw and drain frozen broccoli and mushrooms before cooking to avoid excess water.
5. Can I use egg whites only?
Absolutely. Substitute 8 egg whites for 4 whole eggs to reduce fat and cholesterol.