Begin by gathering all your ingredients. Chop the mushrooms, steamed broccoli, and sun-dried tomatoes. Mince the garlic finely to release its flavor.
In a skillet, heat the grapeseed or olive oil over medium heat. Allow it to warm up but not smoke.
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.
Stir in the steamed broccoli and sun-dried tomatoes, cooking for another 2-3 minutes. This allows the flavors to meld together beautifully.
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.
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.
