Cheesy Broccoli Scrambled Eggs
These cheesy broccoli scrambled eggs are cooked in a frying pan in less than 10 minutes for a quick and easy breakfast.
Heat up some butter or oil in a frying pan on medium heat. Add broccoli cut into very small florets, and saute for a few minutes until softened.
Crack the eggs into the pan. Break the yolks, and gently move the eggs around in folding movements until they are slightly cooked. Add grated cheddar cheese, and fold it into the eggs. Add salt and pepper to taste.
Cook until the eggs have barely solidified and the cheese is melted.
Is this recipe suitable for my diet? – This healthy egg breakfast is suitable for most diets, including slimming world, weight watchers, keto, and low carb. It is also suitable for vegetarians.
Can I make this without cheese? – Absolutely. Feel free to omit the cheese for a dairy free version.
Leftover broccoli and cheese scrambled eggs can be stored in a fridge for up to 3 days. You can serve the leftovers cold, or reheat them and serve them warm.
Scrambled eggs can also be frozen! Keep in mind that they do tend to dry out slightly after thawing, so I only recommend freezing slightly undercooked or barely cooked eggs.
Here’s my very best advice on how to make the perfect scrambled eggs:
- Crack the eggs right into a medium hot pan, and scramble them by moving them about. If you whisk the eggs together before pouring them into a pan, they will never be as creamy.
- Use gentle movements to turn and fold the eggs. Harsh movements will result in crumbly scrambled eggs and isn’t as nice.
- Dry eggs are the worst! Cook them until they are just about done, then remove them from the pan.
Calories: 302kcal | Carbohydrates: 11g | Protein: 23g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 429mg | Sodium: 323mg | Potassium: 651mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1730IU | Vitamin C: 136mg | Calcium: 269mg | Iron: 3mg