Cheesy Broccoli And Potato Scramble

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I’m always trying to make some of my favorite recipes just a little bit more healthy. While I’d love to eat a huge plate of scrambled eggs, loaded with cheese and piled high with hash browns, my hips get bigger just thinking about it.  That doesn’t mean that I have to totally give up my favorite recipes, I just need to make a few tweaks to turn what was a high fat, high calorie meal into something that is a little bit healthier.  I don’t want to give up all my favorite foods, I just want to eat smarter.

I found this Cheesy Broccoli And Potato Scramble recipe in the cookbook, Recipe Rehab based on the hit TV show, which slashes the fat from family classic recipes.  The original recipe called for egg substitute but with ducks and chickens just sitting out there in the back yard producing more eggs than I can use, I used real eggs in my recipe instead of an egg substitute.

Cheesy Broccoli and Potato Scramble

Cheesy Broccoli And Potato Scramble

Cheesy Broccoli And Potato Scramble
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  • 2 small red potatoes, washed and cut into small cubes
  • 3/4 cup water
  • 1 cup chopped broccoli florets, fresh or frozen and thawed
  • 1 tbsp vegetable oil
  • 2 garlic cloves, minced
  • 1/4 tsp red pepper flakes
  • 2 cups liquid egg substitute, such as Egg Beaters
  • 1/2 cup reduced fat shredded cheddar cheese
  • 2 tsp chopped fresh dill
  • 4 slices multigrain bread, toasted for serving


  1. Put a deep skillet over medium high heat. When the pan is hot, add the potatoes and water. Once the water comes to a boil, reduce the heat to medium low and cover the pan with a lid or aluminum foil. Steam until the potatoes begin to soften, about 4 minutes. Add the broccoli, stirring to combine with the potatoes, and cover. Cook for 4 more minutes until both vegetables are just fork tender. Drain the vegetables in a colander, wipe out the pan with a paper towel, and return to medium high heat.
  2. Coat the skillet with oil. When the oil is hot, add the cooked broccoli, potato, garlic and red pepper flakes. Cook and stir until the vegetables begin to brown on the edges, about 2 minutes. Pour the egg substitute. Using a rubber spatula, drag the eggs from the outside of the pan to the center to create fluffy curds.
  3. When the eggs are just about set, sprinkle in the cheese, and dill. Remove the pan from the heat. Divide the scramble onto four plates with 1 piece of toast on each.


Calories: 266 cal
Fat: 8 g
Saturated Fat: 2 g
Sodium: 496 g
Cholesterol: 10 g
Protein: 21 g
Fiber: 4 g

As a note, I did not serve with toast since I had the carbohydrates from the potato already.

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  1. Yum! Potato, egg, and broccoli is such a good combination!
  2. That is yum on a plate if you ask me!
  3. Ashley Whipple says
    That sounds delicious. I probably would have gone with the real eggs too. I have never put broccoli in my breakfast dishes, but I think I need to now.
  4. Sounds great, I love the combination of broccoli, eggs and cheese.
  5. Oh my! This looks and sounds so delicious and it has all of my favorite ingredients! Pinning for tomorrow morning!
  6. I love your healthier version of scramble.  :)  IT's always nice to eat lighter and healthier.  This looks scrumptious and packed with flavors.
  7. I have never tried the liquid egg products...I think I might go with actual eggs for this like you did but looks good!
  8. Mary Beth Elderton says
    Perfect timing! Last grocery shopping I bought a larger bag of potatoes that we normally use (it was on sale!) so I am on the lookout for interesting recipes. This one looks yummmm! *pinned for dinner this weekt*


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