- 2 tbsp olive oil
- 1 cup cherry tomatoes halved (or grape tomatoes)
- 1 cup broccoli florets
- 1/4 cup flat-leaf parsley chopped
- 2 cloves garlic minced
- 2 large eggs
- salt and pepper to taste
- salsa for topping, if desired
Heat olive oil in a skillet over medium heat. Add tomatoes, broccoli, parsley and garlic. Cook for 3-5 minutes or until broccoli begins to soften and garlic becomes fragrant
Create space in the center of the pan and crack eggs into open space. Break yolks with a spatula and let cook for 2 minutes. Stir everything together using the edge of a spatula until eggs are cooked. Top with salt, pepper and salsa (optional) and serve immediately!
If you prefer, whisk the eggs prior to tossing them in the well of the fried veggies. In a small bowl, whisk with 1 tablespoon of water and add to the skillet!
There is no shortage of amazing ingredients you can toss into this great recipe! Chop up a 1/4 cup red pepper, slice up some mushrooms, toss in some diced red onion or add sliced green onions! Even a few jalapenos would be delicious. All amazing flavors!
If you prefer an even healthier option, use egg whites instead of whole eggs.
You can transfer the breakfast to a casserole dish and place in the oven at 300 to keep it warm until you are ready to serve if you want to prepare it before everyone is ready to eat.
Sour cream makes a great addition with salsa.
Broccoli and cheddar are a delicious combo, so don’t be afraid to add in some grated cheese at the end!
Calories: 482kcal | Carbohydrates: 16g | Protein: 19g | Fat: 39g | Saturated Fat: 8g | Cholesterol: 422mg | Sodium: 217mg | Potassium: 852mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3172IU | Vitamin C: 137mg | Calcium: 154mg | Iron: 5mg