YOUR SOLIN GENERATED RECIPE
Egg and Ham Scramble with Sautéed Broccoli
Fluffy scrambled eggs tossed with lean diced ham and tender-crisp sautéed broccoli, finished with a pinch of red pepper flakes for a subtle, warming heat.
INGREDIENTS
3 Large Eggs
2.8 ounces Lean Diced Ham
1.5 cups Broccoli Florets
2 teaspoons Avocado Oil
PREPARATION
Chop the broccoli into small, bite-sized florets to ensure quick and even cooking.
Heat one teaspoon of avocado oil in a non-stick skillet over medium heat.
Add the broccoli florets to the pan with a tablespoon of water, then cover with a lid for 2 minutes to steam-sauté until tender-crisp.
Remove the broccoli from the pan and set it aside on a plate.
Wipe the skillet clean and add the remaining teaspoon of avocado oil along with the diced ham.
Sauté the ham for 2-3 minutes until the edges are slightly browned and fragrant.
In a small bowl, whisk the eggs together with a pinch of sea salt and black pepper.
Lower the heat to medium-low and pour the eggs into the skillet with the ham.
Gently stir the eggs with a spatula until they are soft and scrambled.
Fold the sautéed broccoli back into the egg and ham mixture just before serving.