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.
- 2 eggs
- 1/8 cup of buttermilk (about 3 tbs.)
- handful of broccoli florets (1/2 cup)
- 1 garlic clove
- 1 tbs. butter
- some grated cheese (i had smoked provolone)
- optional: sour cream, salsa and tortillas
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.
Now Eat and Enjoy!