Ingredients
Equipment
Method
- In a large bowl, whisk the eggs with the grated Parmigiano Reggiano, kosher salt, and black pepper until combined.
- Trim the broccoli and cut the florets into small, bite-sized pieces. You should have about 4 cups.
- Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the broccoli florets and cook for 5 to 7 minutes until they are bright green and tender-crisp. Remove the broccoli from the skillet and set aside.
- Add 2 more tablespoons of olive oil to the same skillet. Add the sliced red onion and cook for 3 minutes until softened. Add the garlic and red pepper flakes and cook for 1 minute until fragrant.
- Return the cooked broccoli to the skillet. Pour the egg mixture over the vegetables. Cook over medium-low heat, stirring gently and occasionally, until the eggs are mostly set but still slightly wet, about 4 to 6 minutes. You are making soft scrambled eggs with vegetables.
- Remove the skillet from the heat. Stir in a squeeze of fresh lemon juice. Taste and add more salt or pepper if needed.
- Divide the eggs among plates. Drizzle each serving with a little extra-virgin olive oil and sprinkle with more Parmigiano Reggiano before serving.
Nutrition
Notes
This dish works well with other leftover cooked vegetables you may have. If you prefer firmer eggs, cook them slightly longer over lower heat.