Scrambled eggs with broccoli and pecorino

Ingredients

For 1 serving

• Eggs2
• Broccoli120 g
• Pecorino10 g
• Garlic1
• Rye bread30 g
• Extra virgin olive oil5 g
• Black pepperto taste
• Saltto taste

Contains: gluten, lactose, eggs,

In season: October – March

Method

1. Bring a small pan of water to the boil and salt it. Meanwhile, cut the broccoli into small florets of even size and wash them.
2. Boil the florets for 4 minutes, until tender but still bright green, and drain them well.
3. Heat the oil in a pan over medium heat with the crushed garlic clove, add the broccoli and sauté for 3 minutes, until lightly golden; then remove the garlic.
4. Meanwhile, beat the eggs with the grated pecorino and toast the rye bread for 2–3 minutes, until crisp.
5. Turn the heat to low, pour in the eggs and stir constantly for 2–3 minutes, until set but still creamy; finish with black pepper and serve with the bread.