I always keep a box or bag of chopped broccoli and chopped spinach on hand in the freezer, because they are so useful in so many recipes. If you have trouble separating the broccoli, zap it in the mic on Defrost a couple of minutes.

Ingredients

　　2 tablespoons extra-virgin olive oil (EVOO) (eyeball it)

　　1 large garlic clove, finely chopped

　　1/2 teaspoon crushed hot red pepper flakes

　　1 cup frozen chopped broccoli (a couple handfuls)

　　Salt

　　2 large eggs, beaten

　　Freshly ground black pepper

　　Shaved Asiago or Parmigiano-Reggiano, for garnish

　　Heat a small nonstick skillet over medium heat. Add the EVOO, garlic, and red pepper flakes, cook a minute or so, then add the frozen chopped broccoli. When you add the broccoli to the skillet, break it up and let the broc cook off all of its water and fry up a bit at the edges, 3 or 4 minutes. Season the broccoli with a little salt and beat up the eggs with some salt and pepper, too. Add the eggs to the skillet and scramble to desired doneness with the broccoli. Use a vegetable peeler to shave cheese on top of the eggs. YUMMO!

　　Rachael Ray's 30-Minute Get Real Meals