Original web recipe; practical kitchen testing is pending. Nutrition is an ingredient-based estimate, not a laboratory measurement. Image shows a serving suggestion.
Ingredients
- 2 large eggs (100 g without shells)
- 3/4 cup (180 ml) pasteurized egg whites
- 2 tsp (10 ml) olive oil
- 1/4 tsp (1.5 g) salt, or to taste
- 1/4 tsp (0.5 g) ground black pepper
- 2 cups (180 g) small broccoli florets
- 1/4 cup (25 g) grated Parmesan
Method
- Heat oil in a medium nonstick skillet. Cook the vegetables for 5–7 minutes, adding 2 tbsp (30 ml) water if needed to soften broccoli.
- Whisk eggs, egg whites, salt and pepper. Pour into the skillet, reduce heat to low and fold gently until almost set.
- Add the cheese or cooked beans. Cover for 1–2 minutes until the egg mixture is completely set and reaches 160°F (71°C). Divide between two plates.
Cook’s note: Serve immediately. Ingredient brands and portion sizes change nutrition estimates.
Allergens: Milk, Egg. Check all package labels; oats and sauces may have additional allergens.
Approximate nutrition per serving: 250 kcal · Protein 24 g · Carbohydrates 8 g · Fat 14 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.