I was a little bummed when I went to scramble some eggs this morning because the chives I had bought a couple weeks ago (oops) specifically to go into eggs had gone bad. Sad panda! So I went back to an old favorite--broccoli in my eggs! It might sound weird, but I promise that it's tasty.
I scrounged around in the fridge and found the other lovely additions of mushrooms, pesto, and Irish cheddar cheese. You might say "But Mare, there is cheese in the pesto, do you really need another cheese?" And I would have to say, "I'm sorry, but if you think double cheese is wrong, I don't we are going to be very good friends."
This might seem like a big pile of eggs, but the vegetables really kick up the volume; there are only 2 eggs in there!
Green Eggs, no Ham
Makes 1 serving
1 tsp butter, divided
1/2 cup broccoli, chopped
2 large mushrooms, chopped
1 1/2 teaspoons prepared pesto
1 oz finely shredded Irish Cheddar cheese, divided
pepper and red pepper flakes to taste
salt, optional (may not be needed due to saltiness of cheese)
Heat a small or medium pan over medium heat. Melt 1/2 teaspoon butter and add the chopped broccoli and mushrooms. In a small bowl scramble 2 eggs, pepper, red pepper flakes, pesto, and half of the shredded cheese. When veggies are cooked to your liking, push them to the outer sides of the pan and add another 1/2 teaspoon butter to the center. Add your eggs and begin to scramble, pulling the veggies in from the sides as the eggs begin to set up. When eggs are almost done to your liking, sprinkle with the remaining cheese, put a lid on the pan and remove from heat to melt the cheese.
Nutrition Information: 364 calories, 24 g protein, 28 g fat, 6 g carb, 2 g fiber
An english muffin with 2 tsp butter is an additional 178 calories