Broccoli, Mushroom, and Sun-Dried Tomato Scramble
This scramble features sautéed mushrooms, steamed broccoli, and tangy sun-dried tomatoes cooked together with beaten eggs. The vegetables are first softened and combined with garlic before the eggs are poured in to create a softly textured scramble with savory and slightly tart notes. Seared lightly in grapeseed oil, this dish offers a satisfying vegetable-forward breakfast or brunch option that balances earthiness with a mild bite from the sun-dried tomatoes and garlic. Seasoned simply with sea salt, it serves well on its own or alongside toast.
Ingredients
- 2 tablespoons grapeseed oil or olive oil
- 1-½ cups mushrooms chopped
- 2 cups broccoli chopped, steamed
- 1/3 cup sun-dried tomatoes drained
- 1 clove garlic minced
- 6 egg well beaten
- salt sea salt
Instructions
- In a medium-sized skillet, heat the grapeseed oil to medium. Add the mushrooms and saute, stirring frequently until golden brown and soft, about 3 to 5 minutes. Add the chopped steamed broccoli, sun-dried tomatoes, and garlic. Saute, stirring occasionally until garlic is fragrant, about 3 minutes.
- Pour the beaten eggs evenly over the veggies and allow them to cook, untouched, about 1 to 2 minutes. Use a spatula or wooden spoon to stir the mixture together until eggs are fully cooked, about 2 to 3 minutes. Sprinkle with desired amount of sea salt and serve.
Notes
- If using raw broccoli, cook it together with mushrooms until soft, adding a few tablespoons of water if needed to help steam the florets.
Nutrition Information
Nutrition Facts
Serving: 2 Servings
Amount Per Serving
Calories 403
% Daily Value*
| Serving | 1Serving (of 2) | |
| Calories | 403kcal | 20% |
| Carbohydrates | 15g | 5% |
| Protein | 23g | 46% |
| Fat | 26g | 40% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 617mg | 206% |
| Sodium | 820mg | 34% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.