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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Eggs with veggies - yum! You can use any kind of mushrooms you like - baby bellas are my favorite. Ingredients:
3 garlic cloves, minced |
1 tablespoon olive oil |
2 cups chopped broccoli |
1 cup slice cremini mushroom |
1/3 cup sliced sun-dried tomato |
3 eggs |
3 egg whites |
1/3 cup milk |
salt and pepper |
crumbled goat cheese |
Directions:
1. Saute the minced garlic in the olive oil in a hot skillet for 1 minute.
2. Stir in broccoli, mushrooms and sun-dried tomatoes.
3. Saute for 2 minutes longer.
4. Reduce heat to medium-low.
5. Cook, covered for 2 minutes or until the broccoli is tender-crisp, stirring occasionally.
6. Remove the sauteed veggies and place in a bowl and set aside.
7. Whisk the eggs, egg whites, nonfat milk, salt and pepper in a bowl until blended.
8. Scramble the eggs in a nonstick skillet over medium-high heat.
9. Stir in the broccoli mixture.
10. Spoon egg/veggie mixture into individual bowls and sprinkle with goat cheese.
11. Serve immediately.
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