Egg Scramble

Directions

1. 1
   Saute the minced garlic in the olive oil in a hot skillet for 1 minute.
2. 2
   Stir in broccoli, mushrooms and sun-dried tomatoes.
3. 3
   Saute for 2 minutes longer.
4. 4
   Reduce heat to medium-low.
5. 5
   Cook, covered for 2 minutes or until the broccoli is tender-crisp, stirring occasionally.
6. 6
   Remove the sauteed veggies and place in a bowl and set aside.
7. 7
   Whisk the eggs, egg whites, nonfat milk, salt and pepper in a bowl until blended.
8. 8
   Scramble the eggs in a nonstick skillet over medium-high heat.
9. 9
   Stir in the broccoli mixture.
10. 10
    Spoon egg/veggie mixture into individual bowls and sprinkle with goat cheese.
11. 11
    Serve immediately.