Nutrition per serving may change if servings are adjusted.
2 large eggs
2 large egg whites
1 teaspoon extra-virgin olive oil
½ cup chopped broccoli
1 shallot, finely chopped
¼ cup finely grated Parmigiano-Reggiano cheese
1 slice sprouted-grain bread, toasted
Whisk eggs and egg whites together in a small bowl; place near the stove.
Heat oil in a medium nonstick skillet over medium heat. Add broccoli and shallot; cook, stirring frequently, until tender, about 5 minutes. Pour the eggs into the pan, without stirring, and sprinkle cheese on top. Cover the pan and cook until the eggs are set, 3 to 4 minutes. Serve with toast.
407 calories;20 g fat(7 g sat); 4 g fiber; 22 g carbohydrates; 33 g protein; 83 mcg folate; 386 mg cholesterol; 3 g sugars; 1 g added sugars; 2,016 IU vitamin A; 35 mg vitamin C; 336 mg calcium; 3 mg iron; 683 mg sodium; 447 mg potassium
Vitamin C (58% daily value), Vitamin A (40% dv), Calcium (34% dv), Folate (21% dv)