FALL

Creamiest Broccoli and Cheddar Scramble

Easy, cheesy and quick enough to make on a busy weekday. Make it once and you won’t need a recipe the next time.

Serves 4

1 stalk broccoli, stalk and florets thinly sliced (about 2 cups)

½ cup water

8 large eggs

⅓ cup half-and-half

1 scallion, thinly sliced

Salt and black pepper

2 tablespoons unsalted butter

2 ounces cream cheese, cubed and at room temperature

1 cup cheddar cheese, shredded or cubed

1. Stir-fry broccoli in a large nonstick skillet over medium-high heat for 1 minute. Add ½ cup water; cover pan and cook 2 minutes, until broccoli is crisp-tender. Drain off any water.

2. Meanwhile, in a large bowl, whisk eggs, half-and-half, scallions, salt and pepper. Add broccoli. Place skillet back over medium heat; add butter until melted. Pour in egg mixture and scramble to desired doneness. Remove from heat; stir in cream cheese and cheddar until melted and blended.

TIP: Make sure the broccoli florets are thinly sliced so they cook through in the short cooking time.