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BRUNCH
& BREAKFAST MAIN DISHES:
Egg Scramble with Sun-Dried
Tomatoes
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Egg
Scramble with Sun-Dried Tomatoes |
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A hearty
breakfast with tons of veggies...
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3
cloves |
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garlic, minced |
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1
Tbs |
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extra-virgin olive oil |
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2
cups |
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chopped broccoli |
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1
cup |
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sliced fresh mushrooms |
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1/3
cup |
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sliced sun-dried tomatoes (if packed in
oil, drain on paper towels) |
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3
large |
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eggs |
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3
large |
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egg
whites |
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1/3
cup |
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milk |
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salt
and pepper to taste |
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crumbled goat or feta cheese |
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1 |
Coat a large
skillet with nonstick spray and heat over medium
heat. |
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2 |
Sauté garlic
in the olive oil in the hot skillet for 1
minute. Stir in the broccoli, mushrooms and
sun-dried tomatoes. Sauté for 2 minutes longer.
Reduce heat to medium-low. Cook, covered, for 2
minutes or until the broccoli is tender-crisp,
stirring occasionally. Remove the sautéed
vegetables to a bowl. Using paper towels, wipe
out pan. |
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3 |
Coat skillet
with nonstick spray. Whisk eggs, egg whites,
nonfat milk, salt and pepper in a bowl until
blended. Heat skillet to medium-high and add
eggs. Stir in broccoli mixture and scramble
until cooked through. |
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4 |
Spoon egg
mixture onto serving plates and sprinkle with
goat cheese. Serve immediately. |
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Servings: 2 |
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Recipe Source |
Modified from California Sol
Food: Casual Cooking from the Junior League of San Diego
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RATE this Recipe
Ratings:
***Hey,
this one's a keeper!- would
make it again. "You get a good dose of fresh veggies in
this breakfast dish. The sun dried tomatoes really make it
delicious."
-San Diego, CA
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