If using fresh broccoli, wash and cut it into small florets. If using frozen, thaw or add directly to the pan.
Heat the oil in a medium non-stick pan or skillet over medium heat.
If using optional onion and garlic, add them now and sauté for 1-2 minutes until fragrant.
Add the broccoli florets to the pan. Cook for 3-5 minutes, stirring occasionally, until slightly tender-crisp. Add a splash of water (about 2 tbsp) and cover the pan for a minute or two to steam the broccoli quickly, if needed.
Crumble the drained oil fish into the pan with the broccoli. Stir gently to combine.
In a small bowl, whisk the eggs with a pinch of salt and pepper.
Pour the whisked eggs over the fish and broccoli mixture in the pan.
Let the eggs set slightly for about 30 seconds, then gently stir and scramble until the eggs are cooked through but still moist.
Taste and add more salt or pepper if needed. Serve immediately.
💡 Pro Tips:
- 🔥 Want a bit more heat? A pinch of red pepper flakes with the fish and broccoli adds a fiery kick! 🌶️
- 🧀 A little sprinkle of grated hard cheese on top at the end? Chef's kiss! 💋 (If not using cheese in the optional ingredients).
- 🧅 Adding a finely chopped onion with the garlic at the start can give it more depth of flavor. Sauté until softened before adding other ingredients! (If not using onion in the optional ingredients).
