Photo Credit: pavel siamionov/ adobe stock
Recipe and photo courtesy of Jackie Newgent, RDN
INGREDIENTS
SERVES 2
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2 tsp olive oil
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2 tsp Butter, Unsalted
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2 cups Cooked Broccoli
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1 shallot(s)
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1/2 tsp sea salt
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1/8 tsp red pepper flakes
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4 egg(s)
DIRECTIONS
1
Heat the oil and 1 teaspoon of the butter until melted in a large (PFOA-free) nonstick skillet over medium-high heat. Add the broccoli (use chilled leftovers), shallot, 1/4 teaspoon of the salt, and hot pepper flakes and sauté until the broccoli and shallot are lightly browned, about 6 minutes. (Note: If your leftover broccoli was already seasoned, skip or reduce the salt here.)
2
Meanwhile, melt the remaining 1 teaspoon butter in a medium cast iron or (PFOA-free) nonstick skillet over medium-low heat. Gently scramble the eggs with the remaining 1/4 teaspoon salt until custard like, about 3 minutes.
3
Serve the broccoli hash alongside the scrambled eggs. If desired, sprinkle with grated lemon zest to taste (optional).