Fresh vegetables with eggs and cheese -- the perfect combination for supper or brunch.
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2 tablespoons Land O Lakes® Butter
1 teaspoon finely chopped fresh garlic
1 cup chopped broccoli
1/2 cup shredded carrot
2 green onions, sliced
4 large Land O Lakes® Eggs beaten
1/4 cup water
1/4 teaspoon salt
1 tablespoon chopped fresh basil leaves
1/2 cup shredded hot pepper Monterey Jack cheese
Sliced red chiles, if desired
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.
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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!