Foto: RecipeGirl
Ingredients
- 1 tablespoon extra virgin olive oil
- 3 medium garlic cloves, (minced)
- 2 cups chopped broccoli
- 1 cup sliced fresh mushrooms
- ⅓ slice d sun dried tomatoes packed in oil, (drained)
- 3 large eggs
- 3 large egg whites ((or just use 2 more eggs))
- ⅓ cup milk
- salt and pepper, (to taste)
- ¼ cup crumbled goat or feta cheese
Steps
-
Coat a large skillet with nonstick spray and heat the oil over medium heat.
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Sauté the garlic in the olive oil in the hot skillet for 1 minute. Stir in the broccoli, mushrooms and sun-dried tomatoes. Sauté for 2 minutes longer. Reduce the heat to medium-low. Cook, covered, for 2 minutes or until the broccoli is tender-crisp, stirring occasionally. Remove the sautéed vegetables to a bowl. Using paper towels, wipe out the pan.
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Coat the skillet with nonstick spray. In a medium bowl, whisk together the eggs, egg whites, milk, salt and pepper until blended. Heat the skillet to medium-high and add the egg mixture. Stir in the broccoli mixture and scramble until cooked through.
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Spoon the egg mixture onto serving plates and sprinkle with goat or feta cheese. Serve immediately.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (10% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| extra virgin olive oil | 1 tablespoon | - | - |
| garlic cloves | 3 medium | - | - |
| chopped broccoli | 2 cups | - | - |
| sliced fresh mushrooms | 1 cup | - | - |
| d sun dried tomatoes packed in oil | 0.333 slice | Rp 12.000/kg | Rp 400 |
| eggs | 3 large | - | - |
| egg whites | 3 large | - | - |
| milk | 0.333 cup | - | - |
| salt and pepper | - | - | - |
| crumbled goat or feta cheese | 0.25 cup | - | - |
*Estimated market prices, may vary by region
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