Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat until the oil shimmers.

Add 3 medium garlic cloves, minced, and sauté 1 minute, stirring, until fragrant.

Add 2 cups chopped broccoli, 1 cup sliced fresh mushrooms, and 1/3 cup sliced sun-dried tomatoes (packed in oil, drained). Sauté 2 minutes, stirring. Reduce heat to medium-low, cover, and cook 2 minutes more or until the broccoli is tender-crisp, stirring occasionally.

Transfer the sautéed vegetables to a bowl and leave any residual oil in the skillet.

In a medium bowl, whisk together 3 large eggs, 3 large egg whites (or use 2 more eggs instead of the whites), 1/3 cup milk, and salt and pepper to taste until blended.

Return the skillet to medium heat. Pour in the egg mixture, let it set briefly, then gently stir or fold the eggs as they cook. When the eggs are about halfway set, add the reserved vegetable mixture and continue scrambling until the eggs are cooked through but still moist.

Spoon the scramble onto serving plates and sprinkle with 1/4 cup crumbled goat or feta cheese. Serve immediately.