BROCCOLI AND EGG SANDWICH
This was a specialty of my Grandma's. I remember when I was a kid she would sometimes make this for my mom to take for her lunch at work. Eventually Gram wound up sending about 6 sandwishes everytime because my mom's coworkers all wanted it when they smelled it. Grandma didn't measure anything, so these are estimates.
Provided by JenniferK2
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Chop broccoli; heat in pan with olive oil, sprinkle with garlic powder and seasoned salt.
- Beat eggs, milk, salt and pepper. Pour eggs over broccoli and scramble together (do not overcook).
- When almost done, place a slice of provolone cheese over the top to melt.
- Serve on Italian bread.
BROCCOLI SCRAMBLED EGGS- IT'S GOOD, I PROMISE!
I know this sounds a little different, I thought so too when my friend had me over for breakfast. You won't be disappointed...my DH even loves them! I have also used egg beaters for a lighter touch. This is now my favorite way to eat eggs!
Provided by Amber C.
Categories Breakfast
Time 13m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil or water over medium heat in a frying pan (this tastes just as good without the oil, if using frozen broccoli you don't need as much water, spray the pan with cooking spray)
- In a small bowl beat eggs
- Add broccoli to the warm frying pan and cover for 2-3 min or until broccoli starts getting soft.
- Stir occasionally.
- Pour eggs over broccoli, add S & P to taste and cook until eggs are fluffy and cooked through, stirring occasionally.
- You don't want the broccoli too soft.
- Add cheese if you like and cover until melted.
- Serve with ketchup.
Nutrition Facts : Calories 156.9, Fat 10.1, SaturatedFat 3.1, Cholesterol 423, Sodium 149.7, Carbohydrate 2.6, Sugar 0.8, Protein 13.6
BROCCOLI AND EGGS
Make and share this Broccoli and Eggs recipe from Food.com.
Provided by littleturtle
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Mix the oils and teriyaki sauce in a skillet, and warm over medium heat.
- Baste eggs in skillet, turning constantly, until eggs turn dark brown (5 minutes).
- Remove eggs from pan.
- Mix garlic salt and pepper into oils in skillet.
- Stirfry broccoli until tender crisp (3 minutes), then melt cheese on top.
- Serve eggs with broccoli.
Nutrition Facts : Calories 325.5, Fat 26.5, SaturatedFat 5.5, Cholesterol 424, Sodium 829.3, Carbohydrate 7.2, Fiber 1.3, Sugar 4.2, Protein 15
POACHED EGGS WITH BROCCOLI, TOMATOES & WHOLEMEAL FLATBREAD
Protein-packed eggs with antioxidant-rich broccoli make this a healthy and satisfying breakfast choice
Provided by Justine Pattison
Categories Breakfast, Brunch, Supper
Time 11m
Number Of Ingredients 7
Steps:
- Boil the kettle. Heat oven to 120C/100C fan/gas 1/2 and put an ovenproof plate inside to warm up. Fill a wide-based saucepan one-third full of water from the kettle and bring to the boil. Add the broccoli and cook for 2 mins. Add the tomatoes, return to the boil and cook for 30 secs. Lift out with tongs or a slotted spoon and place on the warm plate in the oven while you poach the eggs.
- Return the water to a gentle simmer. Break the eggs into the pan, one at a time, and cook for 2 1/2 - 3 mins or until the whites are set and the yolks are runny.
- Divide the flatbreads between the two plates and top with the broccoli and tomatoes. Use a slotted spoon to drain the eggs, then place on top. Sprinkle with the seeds and drizzle with the oil. Season with a little black pepper and the chilli flakes, and serve immediately.
Nutrition Facts : Calories 383 calories, Fat 17 grams fat, SaturatedFat 4.4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 9 grams fiber, Protein 22 grams protein, Sodium 0.4 milligram of sodium
EASY BROCCOLI QUICHE
This easy vegetarian quiche is a snap to make but looks great on the table.
Provided by sal
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch deep-dish pie pan with crust.
- Melt 2 tablespoons butter in a large saucepan over medium-low heat. Add onion, garlic, and broccoli. Cook slowly, stirring occasionally, until vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
- Combine eggs and milk. Season with salt and pepper. Stir in remaining 1 tablespoon melted butter. Pour egg mixture over vegetables and cheese.
- Bake in preheated oven until center has set, 30 to 50 minutes.
Nutrition Facts : Calories 388.3 calories, Carbohydrate 21.5 g, Cholesterol 167.3 mg, Fat 26.8 g, Fiber 2.2 g, Protein 16.1 g, SaturatedFat 12 g, Sodium 898.2 mg, Sugar 4.9 g
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BROCCOLI EGG BAKE - HEALTHY SEASONAL RECIPES
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Reviews 6Calories 239 per servingCategory Breakfast
- id=”instruction-step-2″ class=”MsoListParagraphCxSpMiddle” style=”margin: 0in 0in 0.0001pt 0.5in;font-size: 12pt;font-family: Calibri, sans-serif;color: #000000;text-indent: -0.25in”>2. Fit a large saucepan with a steamer basket. Fill the saucepan to just below the basket level with water. Bring to a boil. Add broccoli, cover and steam the broccoli until it is crisp tender, about 4 minutes. Remove the basket from the saucepan. Alternatively to microwave: Combine broccoli and ½ cup water in a large microwave-safe bowl. Cover and microwave for four minutes. Carefully remove the cover and drain the water from the broccoli.
- nstruction-step-3″ class=”MsoListParagraphCxSpMiddle” style=”margin: 0in 0in 0.0001pt 0.5in;font-size: 12pt;font-family: Calibri, sans-serif;color: #000000;text-indent: -0.25in”>3. Whisk eggs, garlic, half and half in a large bowl. Add mustard, paprika, salt and pepper and whisk to combine until the spices are blended into the eggs and there are no large clumps of mustard. Pour the egg mixture over the broccoli. Top with cheddar.
- uction-step-4″ class=”MsoListParagraphCxSpLast” style=”margin: 0in 0in 0.0001pt 0.5in;font-size: 12pt;font-family: Calibri, sans-serif;color: #000000;text-indent: -0.25in”>4. Carefully transfer to the oven and bake until the mixture is just set in the center, about 45 minutes. Remove from the oven and let cool at least 10 minutes before cutting into wedges and serving.
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