broccoli, potato, and mozzarella scrambled eggs

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K and I went to a Phillies game yesterday (my second of the week – and ever – and his first of the week – and ever).  As I expected, we had a great time.  It was actually the Hall of Fame day, where people like Curt Schilling were inducted into the HoF.  And the game was really exciting!  We got back late and headed straight to bed.  We both woke up this morning tired as ever, but K had to run to work, and I had to wake myself up and kill a couple hours before Zumba class.  And what’s a better way to burn a couple hours than to spend it in the kitchen!?

I was on a mission.  With a good workout in my horizon, I knew I needed something that was filling and full of protein.  Plus, that broccoli sitting in my refrigerator needed to get used up.  Time to improvise.  That’s the great thing about these scrambled eggs.  Use whatever you have sitting in your fridge!  Asparagus, broccoli, onions, you name it!  I promise you, anything that you mix with eggs and mozzarella WILL taste GOOD.

Broccoli, Potato, and Mozzarella Scrambled Eggs
(Makes 1 serving)

3-4 tablespoons extra virgin olive oil
2 eggs, scrambled
5 broccoli florets, washed and cut in half, lengthwise (remove any super long stems)
1 small potato, peeled, washed, and cubed
1/4 cup shredded mozzarella cheese
1/2 teaspoon salt
1/2 teaspoon pepper

In a medium-sized nonstick frying pan, heat a few tablespoons of extra virgin olive oil at medium heat.  Check if the oil is warm enough by adding a single potato cube and checking to see if it sizzles right away.

Once at the correct temperature, add the remaining potato cubes to the oil.  Let the cubes cook for 5 minutes, flipping regularly to ensure that all sides cook evenly.  Then, add the sliced broccoli florets.  Let the potatoes and broccoli cook for another 5 minutes, once again flipping regularly.  The potatoes should appear crispy and browned, but soft on the inside.  The broccoli should develop a bright green color, but some browning from the oil is okay.

Once the vegetables are tender and ready, lower the heat to medium-low and add the scrambled eggs.  Season with salt and pepper.  For the first 2 minutes, don’t touch the mixture!  After 2 minutes have past, stir the entire mixture together.  It should be a mix of some cooked eggs, and some runny egg.  Add the mozzarella cheese.  Continue letting the egg cook completely, about another 1-2 minutes, or until the egg white is no longer translucent.  Remove from the heat, and serve immediately with a glass of cold milk!

– food on,
Sharon

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