Ingredients

•2 large eggs

•2 large egg whites

•1 teaspoon extra-virgin olive oil

•1/2 cup chopped broccoli

•1 shallot, finely chopped

•1/4 cup finely grated Parmigiano-Reggiano cheese

•1 slice sprouted-grain bread, toasted

Preparation

  1. Whisk eggs and egg whites together in a small bowl; place near the stove.
  2. Heat oil in a medium nonstick skillet over medium heat. Add broccoli and shallot; cook, stirring frequently, until tender, about 5 minutes. Pour the eggs into the pan, without stirring, and sprinkle cheese on top. Cover the pan and cook until the eggs are set, 3 to 4 minutes. Serve with toast.