Instructions: Place the broccoli in a bowl and add the water. Cover and microwave on high until tender, 3 to 4 minutes. Drain the florets, reserving 1 tablespoon of the cooking liquid, and chop.

Beat the eggs with the reserved broccoli liquid, the salt, a generous grind of pepper and the parsley.

Heat the butter in an 8-inch nonstick skillet. Add the onion, bell pepper and mushrooms and cook until tender, about 4 minutes. Stir in the broccoli. Add the egg mixture and stir to blend with the vegetables. Continue to cook, stirring to combine, until the eggs are set as desired, about 3 minutes.

Place on a plate and garnish with parsley.

This recipe yields 1 serving.

Comments: The vegetables can be adjusted to suit what you have on hand; for example, you could put in some zucchini or corn kernels or substitute green bell pepper for red. Add a toasted roll and a salad dressed up with diced avocado and pine nuts and you have a pleasant quick supper.

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