Ingredients Jump to Instructions ↓

  1. 3 Broccoli florets (small)

  2. 1/3 cup 78ml Water

  3. 2 Eggs

  4. 1/4 teaspoon 1 1/3ml Salt Freshly-ground black pepper - to taste

  5. 1 tablespoon 15ml Finely-chopped parsley leaves - plue more For garnish

  6. 2 teaspoons 10ml Butter

  7. 1 tablespoon 15ml Finely-chopped onion

  8. 1 tablespoon 15ml Finely-diced red bell pepper

  9. 2 Mushrooms - chopped

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place the broccoli in a bowl and add the water. Cover and microwave on high until tender, 3 to 4 minutes. Drain the florets, reserving 1 tablespoon of the cooking liquid, and chop. Beat the eggs with the reserved broccoli liquid, the salt, a generous grind of pepper and the parsley. Heat the butter in an 8-inch nonstick skillet. Add the onion, bell pepper and mushrooms and cook until tender, about 4 minutes. Stir in the broccoli. Add the egg mixture and stir to blend with the vegetables. Continue to cook, stirring to combine, until the eggs are set as desired, about 3 minutes. Place on a plate and garnish with parsley. This recipe yields 1 serving. Each serving: 283 calories; 841 mg sodium; 434 mg cholesterol; 18 grams fat; 8 grams saturated fat; 14 grams carbohydrates; 19 grams protein; 6.34 grams fiber.


Send feedback