Start by washing and chopping your broccoli into bite-sized pieces. Slice the mushrooms and mince the garlic. If you’re using sun-dried tomatoes packed in oil, drain them and chop them into smaller pieces if desired.
In a large skillet, heat the 1 tablespoon of extra virgin olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Next, toss in the chopped broccoli and sliced mushrooms. Cook for approximately 5 minutes, stirring occasionally, until the broccoli is tender and the mushrooms are slightly browned.
While the vegetables are cooking, crack the 3 large eggs and 3 large egg whites into a mixing bowl. Add the ¼ cup of milk, and season with salt and pepper to taste. Whisk everything together until well combined and frothy.
Once the vegetables are sautéed, reduce the heat to low. Pour the egg mixture over the veggies in the skillet. Allow it to cook undisturbed for a minute or two, letting the eggs begin to set at the edges.
Using your spatula, gently stir the mixture, pushing the eggs from the edges toward the center. Continue to cook, stirring occasionally, until the eggs are fully cooked but still soft and fluffy. This should take about 3-4 minutes.
Just before serving, sprinkle the ½ cup of crumbled goat or feta cheese over the top of the scramble. Gently fold it in, allowing it to melt slightly into the eggs.
Remove the skillet from the heat and transfer the Egg Scramble to plates. You can garnish with fresh herbs or additional cheese if you like. Serve it warm and enjoy the delightful flavors!
