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–+ servings

Broccoli and Carrot Scrambled Eggs

A quick and nutritious scrambled eggs dish packed with broccoli and carrots, perfect for any meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast, Brunch
Cuisine American
Servings 2 servings
Calories 300 kcal

Ingredients
  

Vegetables

  • 1 head head of broccoli, cut into small florets
  • 2 medium medium carrots, sliced
  • 2 cloves cloves garlic, minced

Eggs and Seasoning

  • 4 large large eggs
  • 1 tablespoon cooking oil For sautéing
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • Salt and black pepper to taste

Instructions
 

Preparation

  • Soak broccoli florets in salt water for 10 minutes, then wash and drain.

Cooking

  • Heat cooking oil in a pan over medium heat.
  • Add minced garlic and sauté until fragrant, about 1 minute.
  • Add the sliced carrots and stir-fry for a few minutes until slightly softened.
  • Add the broccoli florets to the pan and continue to stir-fry until they turn bright green and are tender-crisp.
  • Crack the eggs into the pan and scramble them with the vegetables.
  • Season the mixture with salt, black pepper, oyster sauce, and soy sauce. Mix well.
  • Cook until the eggs are set and the flavors are combined.

Notes

Serve the Broccoli and Carrot Scrambled Eggs hot. Garnish with chopped green onions or sesame seeds for extra flavor. Store leftovers in an airtight container in the refrigerator for up to 2-3 days.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 15gProtein: 20gFat: 18gSaturated Fat: 3gSodium: 600mgFiber: 3gSugar: 4g
Keyword Brunch Dish, Healthy Recipe, Quick Meal, Scrambled Eggs, Vegetable Eggs
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