Ingredients
2 Eggland’s Best eggs
3-4 broccoli florettes, chopped
1/4 cup spinach leaves, snipped
2 Tbsp sliced green onion
2 oz. Fat-free cream cheese
1 tsp olive oil
Celery salt
Directions:
Whisk eggs with a fork in a small bowl. Heat olive oil over medium heat in a small (8-10”) nonstick skillet. Sauté veggies for 1-2 minutes. Pour whisked eggs over veggies, cover skillet and cook for about 2 minutes. Gently flip egg and veggie pancake over and cook for about a minute longer. Slide cooked egg onto a plate. Spread cream cheese over half of the egg, sprinkle lightly with celery salt and fold egg over the cheese.
*Cream cheese will spread much easier when it is at room temperature.
