Recipe provided by Mary Flynn, PhD, RD, LDN, research dietitian at The Miriam Hospital. To view more recipes visit Food is Medicine.
Ingredients
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3 tablespoons extra virgin olive oil
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2 large eggs, lightly whisked
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1 cup frozen broccoli, defrosted and chopped
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1 cup bell peppers, sliced
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2 cups cooked brown rice
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Salt and pepper
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Optional: dried oregano and/or basil
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Optional: green onions, sliced
Directions
Yield: 2 servings
Heat 1 tablespoon of oil in a 12-inch skillet over medium-high heat. Whisk in the eggs and cook, stirring often, until set. Transfer to a serving bowl.
Lower the heat to medium and add the remaining oil. Add any herbs and stir to coat with the oil. Stir in the broccoli and season with salt and pepper. Cook for 5 to 10 minutes.
Stir in the peppers and cook for 5 to 10 minutes longer. Stir in the cooked rice; combine and allow to heat through. Top with green onions.
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