Loaded Egg Scramble

• 2 Large Eggs
• 1/2 cups Broccoli Florets, Chopped Small
• 1/3 cups Zucchini, Cubed
• 1/4 cups Cooked Ham, Cubed
• 1-1/2 Tablespoon Reduced Sodium Teriyaki Sauce
• 1-1/2 Tablespoon Brown Sugar
• 2 Tablespoons Blue Cheese

1. In a small bowl, whisk together eggs. Set aside.
2. In a medium skillet over medium heat add chopped broccoli, zucchini, and cooked ham. Add teriyaki sauce and brown sugar, stir, coating veggies and ham evenly, making sure any large clumps of sugar are mixed in.
3. Cover skillet, allow liquid to come to a boil, and cook for about 5 minutes. Keep at a boil for 2-3 minutes or until veggies are crisp tender.
4. Uncover, keep on medium heat stirring occasionally, allowing sauce to reduce until it coats ingredients thickly, about 3 minutes.
5. Add the whisked eggs to the hot skillet, and stir until cooked through and evenly mixed with veggies and ham, about 1 minute.
6. Turn off heat. Spread mixture evenly on skillet surface and sprinkle the blue cheese on top. Place cover on the skillet and allow blue cheese to melt, about 2 minutes.
7. Uncover, transfer to plate and enjoy!

eggs, broccoli florets, zucchini, ubc, teriyaki sauce, brown sugar, blue cheese

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/loaded-egg-scramble/ (may not work)