Quick Broccoli & Egg Scramble

1. 1
   prep · ~5 min

   Prep the broccoli and aromatics.

   1.Cut 300 g broccoli into small, even bite-sized florets.

   2.Mince 4 garlic cloves and finely chop 1 medium onion.

   3.Crack 6 eggs into a bowl, add 2 tablespoons milk, and whisk until frothy.
2. 2
   steam · ~3 min

   Steam the broccoli in the skillet.

   1.Place the broccoli florets and 2 tablespoons water into a large non-stick skillet over medium heat.

   2.Cover and steam until bright green and just tender (3 minutes).

   3.Uncover and let any remaining water evaporate.

   TIPKeep the broccoli slightly firm — it will cook a bit more with the eggs later.
3. 3
   saute · ~3 min

   Sauté the aromatics.

   1.Push the broccoli to the edges of the skillet and add 2 teaspoons olive oil to the center.

   2.Add the chopped onion and cook until translucent (2 minutes).

   3.Add the minced garlic and sauté until fragrant (30 seconds).
4. 4
   saute · ~3 min

   Scramble the eggs with the broccoli.

   1.Pour the whisked eggs into the skillet over the broccoli and aromatics.

   2.Let the eggs set for 20 seconds, then gently fold and stir with a spatula.

   3.Cook until soft, creamy curds form (2-3 minutes).

   TIPRemove from heat while eggs still look slightly wet — they finish cooking from residual heat.
5. 5
   mix · ~1 min

   Season and finish with cheese.

   1.Sprinkle 0.5 teaspoon salt and a generous pinch of black pepper over the scramble.

   2.Scatter 30 g grated cheddar on top and fold through until just melted.
6. 6
   serve

   Serve immediately while hot.

   Divide the scramble among plates and enjoy right away with toast or a side of fresh fruit.

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