Egg and Broccoli Skillet with Scrambled Eggs

Quick Recipe Version (TL;DR)

• Yield: 2 servings
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes

Quick Ingredients

• 2 cups (200 g) broccoli florets
• 4 large eggs
• 2 tablespoons whole milk (or water)
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 small garlic clove, minced
• 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon black pepper
• 1/8 teaspoon red pepper flakes (optional)
• 1/3 cup (35 g) shredded cheddar (optional)
• 1 teaspoon lemon juice (optional)

Do This

• 1) Whisk 4 eggs with 2 tablespoons milk, 1/4 teaspoon salt, and pepper.
• 2) Heat 1 tablespoon olive oil in a 10-inch skillet over medium-high heat for 1 minute.
• 3) Add broccoli + 1/4 teaspoon salt; sauté 4 minutes until bright green and lightly browned.
• 4) Add butter + garlic; cook 30 seconds until fragrant.
• 5) Reduce heat to medium-low; pour in eggs and gently scramble 2 to 3 minutes.
• 6) (Optional) Sprinkle cheddar; cover 30 to 60 seconds to melt.
• 7) Finish with lemon juice, adjust salt/pepper, and serve hot.

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Why You’ll Love This Recipe

• Fast, one-pan meal with simple ingredients and minimal cleanup.
• Bright, lightly sautéed broccoli keeps a little bite and lots of color.
• Flexible: make it scrambled, top with fried eggs, or add cheese and spices.
• Balanced and filling for breakfast, lunch, or a quick dinner.

Grocery List

• Produce: Broccoli florets (or 1 small head broccoli), 1 garlic clove, 1 lemon (optional)
• Dairy: Eggs, whole milk (or any milk), unsalted butter, shredded cheddar (optional)
• Pantry: Olive oil, kosher salt, black pepper, red pepper flakes (optional)

Full Ingredients

Main Ingredients

• 2 cups (200 g) broccoli florets (bite-size pieces; stems peeled and sliced thin if using)
• 4 large eggs
• 2 tablespoons whole milk (or water, for lighter eggs)

Cooking Fat and Aromatics

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 small garlic clove, minced (about 1 teaspoon)

Seasonings and Optional Finishers

• 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon red pepper flakes (optional)
• 1/3 cup (35 g) shredded cheddar, or 2 tablespoons grated Parmesan (optional)
• 1 teaspoon lemon juice (optional, for a fresh finish)

Step-by-Step Instructions

Step 1: Prep the broccoli and eggs

Cut broccoli into bite-size florets so it cooks quickly and evenly. If you’re using some stem, peel the tough outer layer and slice the stem thin (about 1/8-inch / 3 mm thick).

In a bowl, whisk together the eggs, milk, 1/4 teaspoon of the kosher salt, and the black pepper until the mixture looks uniform and slightly frothy.

Step 2: Heat the skillet

Place a 10-inch (25 cm) skillet (cast iron or nonstick both work) over medium-high heat. Add the olive oil and heat for 1 minute, until the oil shimmers.

Step 3: Sauté the broccoli until bright and lightly browned

Add the broccoli florets and sprinkle with the remaining 1/4 teaspoon kosher salt. Cook for 4 minutes, stirring occasionally, until the broccoli turns bright green with a few golden-brown edges.

If the pan looks dry or the broccoli is browning too quickly, add 1 tablespoon water and stir for 15 to 20 seconds; it will steam off fast and help the broccoli cook through without over-browning.

Step 4: Add butter and garlic for flavor

Add the butter and minced garlic to the skillet. Stir continuously for 30 seconds, just until the garlic smells fragrant. (If you’re using red pepper flakes, add them now so they bloom in the fat.)

Step 5: Lower the heat and scramble gently

Reduce heat to medium-low. Pour the egg mixture into the skillet.

Let the eggs sit for 15 seconds, then use a silicone spatula to gently push the eggs from the edges toward the center, creating soft curds. Continue gently stirring and folding for 2 to 3 minutes, until the eggs are mostly set but still a little glossy. They will finish cooking from residual heat.

Step 6: Optional cheese melt (quick and cozy)

If using cheddar (or Parmesan), sprinkle it evenly over the eggs and broccoli. Cover the skillet with a lid for 30 to 60 seconds to melt the cheese.

Step 7: Finish, taste, and serve

Remove from heat. If you like a brighter finish, drizzle with 1 teaspoon lemon juice. Taste and adjust with a pinch more salt or pepper if needed.

Serve immediately while the eggs are tender and the broccoli is still crisp-tender.

Pro Tips

• Don’t overcook the eggs: Pull them when they’re just set and slightly glossy; carryover heat finishes the job.
• Cut broccoli small: Bite-size florets cook fast and stay pleasantly crisp-tender in a short sauté.
• Control browning: If the skillet runs hot, add 1 tablespoon water to deglaze and lightly steam the broccoli.
• Nonstick vs. cast iron: Nonstick makes ultra-soft scrambled eggs easy; cast iron adds more browning and a rustic feel (just keep the heat a touch lower for eggs).
• Season in layers: A little salt on the broccoli and a little in the eggs tastes more balanced than salting only at the end.

Variations

• Fried-egg version: Cook the broccoli with garlic and butter as written. Transfer broccoli to a plate. Add 1 teaspoon olive oil to the skillet, keep heat at medium, and fry 4 eggs for 2 to 3 minutes (sunny-side up) or 3 to 4 minutes (over-easy/over-medium). Serve eggs on top of the broccoli with salt and pepper.
• Mediterranean: Add 1/4 cup (40 g) diced cherry tomatoes in the last minute of broccoli cooking, then finish with 1 tablespoon crumbled feta instead of cheddar.
• Extra hearty: Add 1/2 cup (75 g) cooked diced potatoes or leftover roasted sweet potato when you add the butter and garlic.

Storage & Make-Ahead

For the best texture, this dish is ideal freshly cooked. If you have leftovers, cool to room temperature for no more than 1 hour, then refrigerate in an airtight container for up to 2 days. Reheat gently in a skillet over medium-low heat for 3 to 5 minutes, stirring often, or microwave in 30-second bursts until just warmed. To prep ahead, chop the broccoli and mince the garlic up to 24 hours in advance and store refrigerated.

Nutrition (per serving)

Approximate, per serving (recipe makes 2): 320 calories, 21 g protein, 23 g fat, 9 g carbohydrates, 3 g fiber, 4 g sugar, 620 mg sodium (will vary by cheese and exact salt used).