Mediterranean Broccoli and Feta Scramble

• Broccoli florets

  7.1 oz
• Large eggs

  4 pieces
• Olive oil

  1 tablespoon
• Garlic

  1 clove
• Feta cheese, crumbled

  1.8 oz
• Salt

  0.5 teaspoon
• Black pepper

  0.3 teaspoon

All Steps

1. 1

   Wash and chop the broccoli florets into small, bite-sized pieces. Mince the garlic clove.

2. 2

   Heat the olive oil in a non-stick skillet over medium heat. Add the chopped broccoli and minced garlic and sauté for 5-7 minutes, or until the broccoli is tender-crisp. Remove from the skillet and set aside.

3. 3

   In a medium bowl, whisk the eggs with salt and black pepper until well combined.

4. 4

   Pour the whisked eggs into the same skillet (add a touch more oil if needed) over medium-low heat. Let the eggs set slightly for about 30 seconds without stirring.

5. 5

   Gently push the cooked edges towards the center, tilting the pan to allow uncooked egg to flow underneath. Continue this process until the eggs are mostly set but still slightly moist.

6. 6

   Return the sautéed broccoli and garlic to the skillet with the eggs. Gently fold them in. Stir in the crumbled feta cheese.

7. 7

   Cook for another minute, until the feta is slightly warmed and the eggs are cooked to your desired consistency. Serve immediately.