Coat a large skillet with nonstick spray and heat over medium heat.
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.
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.
Spoon egg mixture onto serving plates and sprinkle with goat or feta cheese. Serve immediately.
Notes
WW Points were calculated using reduced fat feta cheese.