Buttermilk Scrambled Eggs with Broccoli and Garlic

Oh. My. God. These eggs are so good! Give this recipe a try. It’s simple to make and healthy!

If you’re not used to cooking with buttermilk, don’t be afraid of it. It sometimes gets a bad rap. Maybe because it has “butter” in it’s name people automatically assume it must be bad. Most people think it’s a high fat and buttery milk. It is not. It’s low in fat and adds a delicious tangy and creamy texture to biscuits or pancakes and now these eggs! Some people actually just drink it straight up. It has a crazy long shelf life too so I usually have some in the fridge leftover from a pancake or biscuit morning.


  1. 2 eggs
  2. 1/8 cup of buttermilk (about 3 tbs.)
  3. handful of broccoli florets (1/2 cup)
  4. 1 garlic clove
  5. 1 tbs. butter
  6. some grated cheese (i had smoked provolone)
  7. optional: sour cream, salsa and tortillas

roughly chop broccoli.

heat a skillet over medium heat. add butter to pan. (i like to add a little olive oil too. helps the butter not to burn). add broccoli to skillet. season with salt & pepper.

roughly chop garlic and add to skillet. lower heat to low. let broccoli sweat a few minutes. in the meantime…

beat eggs with buttermilk.

pour eggs into skillet. let the eggs cook for a minute before stirring. then slowly scramble eggs. keep the heat on low.

once eggs are scrambled, add cheese. turn off heat. cover skillet with a lid and let the cheese melt.

Now Eat and Enjoy!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s