Today, I ate a whole head of broccoli for breakfast.
Ok, it was a small head. But still an impressive amount of vegetables to be eating for my morning meal, I daresay! That’s the goal, my friends: EAT AS MANY VEGETABLES AS YOU CAN! This means cramming them into meals where one might not normally eat veggies. But with today’s recipe, having broccoli for breakfast is easy and tasty.
I’ll start by saying this is probably the most time-consuming of my Super Breakfasts. But all things considered, it’s pretty darn quick, and some prepping ahead of time could make it even quicker. I have my boyfriend’s sister Erin to thank for this amazing breakfast! Erin is a busy, working mom doing her best to eat well. When we visited her a few weeks ago, I was immediately excited when she asked if we wanted “broccoli eggs” for breakfast. “Whatever that is…YES,” I responded. Here is my version of what she made for us that morning:
Broccoli Eggs (serves one)
- One small head of broccoli, chopped
- 1 TB olive oil
- Two eggs
- Splash of almond (or other) milk
- Roasted sunflower seeds (optional)
- Salt and pepper
- Cheese of your choosing (optional- I used goat cheese crumbles)
- In a medium skillet, heat olive oil on medium. Add broccoli- the finer you chop it, the more easily it will be incorporated into the scramble. Stir until broccoli is tender (a few minutes). Alternatively, you could throw a little water into the pan and cover it to let the broccoli steam.
- Beat your eggs with the splash of milk and add them to the pan. Mix the eggs and the broccoli immediately and keep mixing as the eggs cook. It should turn into a nice scramble.
- Once egg is distributed throughout the broccoli and has cooked thoroughly, add sunflower seeds, cheese, and salt and pepper. Then EAT!
I realized after making this batch that I went a little crazy on the broccoli. That head I used was probably two full servings. If you’re down with that, then by all means, broccoli it up! But if that much broccoli feels a tad ambitious, then use less and it will be more like a typical scramble with veggies.
One way you could make this recipe much faster would be to chop and cook your broccoli ahead of time. Steam a whole bunch at the beginning of the week, chop it up, and throw it in a tupperware in the fridge. Then all you have to do is combine it with the eggs and throw it in a pan; it should heat up while the eggs cook. On that note, don’t limit yourself to broccoli- kale and spinach make awesome egg partners, too!
So there you have it, veggies for breakfast. At the end of the day when you’re counting your blessings and how many vegetables you ate (or is that just me?), you’ll be grateful that you started the day with a big ol’ handful. Tune in tomorrow for another vegged out breakfast- my current favorite, the Green Smoothie!