Mold Detox Friendly Broccoli & Herb Egg Scramble
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Learn more →Ingredients
2 servings
- 2 cups broccoli florets, cut into small bite-sized pieces
- 2 tbsp olive oil, divided
- 2 cloves garlic, minced
- 4 large eggs
- 2 tbsp water
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- 1 tsp fresh thyme leaves
- ¼ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- pinch red pepper flakes (optional)
Ingredient noteDried red pepper flakes can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.
Instructions
- 1
Crack the eggs into a mixing bowl, add the water, salt, and pepper, and whisk until the yolks and whites are fully combined and the mixture is uniform in color.
- 2
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium heat until shimmering. Add the broccoli florets and cook, stirring occasionally, until bright green and just tender when pierced with a fork, about 4–5 minutes.
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