Broccoli Mushroom Scrambled Eggs

Steps

How to make it

Prep 7 min · Cook 10 min

1. Cut broccoli 1 bowl into small florets; slice mushrooms 1 bowl; beat 2 eggs. Mix 1/4 tsp salt and a pinch of black pepper in a small bowl.
2. Microwave broccoli florets 1 minute or blanch 30 seconds until half tender; drain and set aside.
3. Heat 1 tbsp olive oil in a skillet over medium heat; stir-fry mushrooms 2 minutes until they release moisture, soften slightly, and edges curl.
4. Add broccoli and toss 1 minute until brighter green; stems should stay crisp.
5. Push vegetables to the side, pour in beaten eggs; when the bottom half-sets, gently push into soft curds with a spatula (about 1 minute).
6. Toss everything together; season with salt and black pepper. Serve when eggs are half-set and still moist.

Tips & storage

Make it easier

• Do not overcook broccoli—keep a little snap.
• Drain vegetables well before cooking; excess water steams them and softens the texture.

Refrigerate up to 1 day; good for next-day lunch.

Substitutions

Optional add-ins