Name: Broccoli, Mushroom, and Sun-Dried Tomato Scramble
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 tablespoons grapeseed or olive oil; 1 cup chopped mushrooms; 2 cups steamed broccoli, chopped (*Make sure to steam until tender but still bright green.); 1/3 cup sun-dried tomatoes, drained; 1 clove garlic, minced; 6 eggs, well beaten; Sea salt (to taste)

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Elevate your breakfast game with a delightful and nutrient-packed dish that combines the earthy flavors of mushrooms, the vibrant crunch of broccoli, and the rich tanginess of sun-dried tomatoes. This Broccoli, Mushroom, and Sun-Dried Tomato Scramble is not only simple to make but also an explosion of flavors that will keep you energized throughout the day. Whether you’re looking for a hearty breakfast, a quick lunch, or a light dinner, this dish is versatile enough to satisfy any craving.

Top Reasons to Make Broccoli, Mushroom, and Sun-Dried Tomato Scramble

1. **Nutrient-Rich**: Packed with vitamins A, C, and K, this scramble is a powerhouse of nutrition thanks to the broccoli and mushrooms.
2. **Quick and Easy**: With minimal cooking time, you can whip this up in under 20 minutes, making it perfect for busy mornings.
3. **Customizable**: Feel free to add in other veggies or proteins based on what you have on hand.
4. **Flavorful Combination**: The umami of the mushrooms, the sweetness of the sun-dried tomatoes, and the freshness of broccoli come together beautifully.
5. **Eggcellent Source of Protein**: With six eggs in this recipe, you’re getting a solid dose of protein to fuel your day.

What You’ll Gather

2 tablespoons of grapeseed or olive oil
1 cup of chopped mushrooms
2 cups of steamed broccoli, chopped*
1/3 cup of sun-dried tomatoes, drained
1 clove of garlic, minced
6 eggs, well beaten
Sea salt to taste

*Make sure to steam the broccoli until tender but still bright green for the best flavor and texture.

Tools of the Trade

Skillet or Non-Stick Pan: Ideal for scrambling the eggs and sautéing the vegetables.
Spatula: For stirring and scrambling the mixture.
Measuring Cups and Spoons: To ensure the right ingredient proportions.
Cutting Board and Knife: For chopping the veggies and garlic.
Mixing Bowl: For beating the eggs.

Stepwise Method: Broccoli, Mushroom, and Sun-Dried Tomato Scramble

Step 1: Prepare the Ingredients

Begin by gathering all your ingredients. Chop the mushrooms, steamed broccoli, and sun-dried tomatoes. Mince the garlic finely to release its flavor.

Step 2: Heat the Oil

In a skillet, heat the grapeseed or olive oil over medium heat. Allow it to warm up but not smoke.

Step 3: Sauté the Vegetables

Add the chopped mushrooms to the hot oil. Sauté for about 3-4 minutes until they start to brown. Then, add the minced garlic and cook for an additional minute until fragrant.

Step 4: Incorporate Broccoli and Sun-Dried Tomatoes

Stir in the steamed broccoli and sun-dried tomatoes, cooking for another 2-3 minutes. This allows the flavors to meld together beautifully.

Step 5: Add the Beaten Eggs

Pour in the well-beaten eggs over the sautéed vegetables. Stir gently to combine and allow the eggs to cook through, about 3-5 minutes.

Step 6: Season and Serve

Season with sea salt to taste. Once the eggs are fully cooked but still soft, remove the skillet from heat. Serve immediately for the best flavor and texture.

Better-for-You Options

Substitute egg whites for whole eggs for a lower cholesterol option.
Use a non-stick cooking spray instead of oil for a lighter version.
Incorporate spinach or kale for extra greens and nutrients.
Swap sun-dried tomatoes for fresh tomatoes if you prefer a lighter flavor.

Mistakes That Ruin Broccoli, Mushroom, and Sun-Dried Tomato Scramble

Overcooking the eggs can lead to a rubbery texture. Keep an eye on them, and remove from heat as soon as they are set.
Not seasoning adequately can make the dish bland. Always taste and adjust seasoning before serving.
Using frozen broccoli instead of fresh may alter the texture. If using frozen, ensure it is fully thawed and drained.
Chopping vegetables too large can lead to uneven cooking. Make sure to chop them into bite-sized pieces.

Cooling, Storing & Rewarming

If you have leftovers, allow the scramble to cool to room temperature before transferring to an airtight container. This dish can be stored in the refrigerator for up to 3 days. When you’re ready to enjoy it again, reheat in a skillet over low heat until warmed through, or microwave in short bursts, stirring in between to heat evenly.

Hungry for More?

Are you ready to dive into more delicious and healthy recipes? From vibrant salads to savory main dishes, there’s a world of flavors waiting for you. Whether you’re a seasoned chef or a kitchen novice, there’s always something new to discover that will tantalize your taste buds. Try different combinations and don’t hesitate to experiment with flavors and ingredients that you love!

This Broccoli, Mushroom, and Sun-Dried Tomato Scramble is just one of the many ways to enjoy wholesome ingredients in a delightful dish. With its bright colors and hearty flavors, it’s bound to become a staple in your culinary repertoire. So, gather your ingredients, follow the steps, and treat yourself to a nourishing meal that’s as satisfying as it is delicious!