Broccoli Scrambled Eggs

Broccoli Scrambled Eggs

When I was younger, my dad used to make broccoli omelettes just like this everyday. I used to hate broccoli, and was so disgusted by the scent of it, steamed, that lingered throughout my house for the rest of the day (as if it’s even a bad thing). While this dish may not look very appetizing, this is easily my favorite breakfast to make now! It’s so simple, yet so delicious, and the best part is that this can be made in big batches ahead of time and stored in the fridge for up to a week, if it even lasts that long!

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Broccoli Scrambled Eggs

Prep Time: 10 min Cook Time: 40 min Total Time: 50 min Serves: 4-6

Ingredients

  • 12 eggs

  • 2 large broccoli crowns, about 2lbs

  • 1-2 tbsp olive oil, for the pan

Preparation

  1. Fill up a large, deep pot with 2 inches of cold water, place a steamer basket in the bottom.

  2. Cut broccoli into small florets, steam until soft enough to crush between your fingers, about 25 minutes, and remove from heat.

  3. While the broccoli is steaming, crack a dozen eggs into a medium sized mixing bowl, and beat. If you have any broccoli crumbs left on your cutting board, mix them into the eggs

  4. Pour olive oil into a large cast-iron skillet, put over medium-low heat. Add steamed broccoli to the oil and give it a quick stir.

  5. Pour the egg mixture over the broccoli, mix in, and use the back of a spatula to crush the broccoli and break up any large pieces.

  6. When the egg begins to heat up, keep turning the eggs to scramble and mash the broccoli until the eggs are cooked through, about 15-20 minutes, then remove from heat.

  7. Serve with sliced avocado and some Cholula and enjoy!

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