YOUR HEALTHY PLATE: Scrambled Eggs and Broccoli

After the requisite amount of hemming and hawwing, I picked up a copy of Mark Bittman’s How to Cook Everything as a shower gift for our young cousin and his beaming Australian bride-to-be. When they opened it, he quipped “Well, we won’t be needing any other cookbooks.” True dat! Try this broccoli beauty for starters. Or dinner.

  • 1 Tbsp. olive oil
  • 1 Tbsp. sesame oil
  • 1 large head broccoli (1 1/2 – 2 lbs), in florets
  • 1/3 c. water
  • 8 eggs
  • 2 limes
  • 2 Tbsp. soy sauce
  • salt and pepper

Heat olive and sesame oils in large skillet over medium heat, add broccoli and water, cover partially and cook 5-6 minutes, until broccoli is bright green and just tender.

Place eggs and soy sauce in bowl. Zest lime over a grater and add to eggs. Add salt and pepper, beat until frothy.

Turn heat under broccoli to low. If no oil remains in pan, add a bit more. Pour in eggs and cook until eggs are just set, stirring occasionally. Squeeze lime juice over top and serve right away. 

The original comes from Mark Bittman’s How to Cook Everything Fast. Thank you!

Serves 4.



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