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Fresh vegetables with eggs and cheese -- the perfect combination for supper or brunch.
Melt butter in 10-inch skillet until sizzling; add garlic, broccoli, carrot and green onions. Cook over medium heat, stirring occasionally, 4-5 minutes or until vegetables are crisply tender.
Whisk eggs, water and salt together in bowl. Add egg mixture to vegetable mixture in pan; sprinkle with basil. Cover; continue cooking 4-6 minutes or until center is almost set.
Sprinkle with cheese. Cover; remove from heat. Let stand 2-3 minutes or until cheese is melted.
Cut into wedges. Garnish with sliced chiles, if desired.
Dietary Fiber: 1g
This could be made healthier by substituting 2% low fat Monterey jack cheese and light butter.
Easy and healthy flavorful brunch. I made it for two and there were no leftovers!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/80
© 2015 Land O'Lakes, Inc.
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance?
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance? More ...
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