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Broccoli Brunch Skillet Recipe

Broccoli Brunch Skillet Recipe photo by Taste of Home

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Whether for brunch, lunch or dinner, this recipe always draws rave reviews. —Frances Rowley, Bartlesville, Oklahoma

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Broccoli Brunch Skillet Recipe

Prep: 15 min. Cook: 20 min.

Yield: 6 Servings

15 20 35

Ingredients

6 fresh broccoli spears
6 slices part-skim mozzarella cheese
6 thin slices fully cooked ham
1 tablespoon butter
6 eggs
1/3 cup water
Coarsely ground pepper, optional

Directions

In a small saucepan, bring 1-in. of water and broccoli to a boil. Reduce heat. Reduce heat; cover and simmer for 5-8 minutes or until broccoli is crisp-tender; drain.
Place one cheese slice over one ham slice and wrap around one broccoli spear. Secure with a toothpick. Repeat five times. Melt the butter in a 9-in. skillet. Arrange ham rolls in a spoke pattern.
In a large bowl, beat eggs and water; pour over ham rolls. Cook over medium-low heat for 10 minutes; as eggs set, lift edges, letting uncooked portion flow underneath. Cover and cook 2-3 minutes longer or until the eggs are completely set. Sprinkle with pepper if desired. Carefully remove toothpicks; cut into wedges. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 211 calories, 14 g fat (7 g saturated fat), 250 mg cholesterol, 438 mg sodium, 4 g carbohydrate, 1 g fiber, 18 g protein.

Originally published as Broccoli Brunch Skillet in Country Woman July/August 1999, p35

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Broccoli Brunch Skillet

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Reviewed on May. 03, 2013 by Pamlico

This recipe is just too ridiculous. Don't waste your time.

Reviewed on May. 02, 2013 by Cook_aholic

I found this recipe on Taste of Home earlier and made it for dinner actually. We really liked it. Although it could make 6 servings, they are small and would not feed more than 4 people and only then if you serve with rolls and butter or something else. I served with a big bowl of taco chips on the table and salsa. I also used frozen broccoli which I fixed in the microwave. I did use a skillet with a handle that you can put in the oven because we do not like runny eggs here so I put this in a high oven, about 400, for about 10 minutes at the end.