• 1 tablespoon olive oil
• 1/4 cup finely chopped onion
• 8 eggs, beaten
• 1/8 teaspoon ground black pepper
• 1 bag (12 oz) Steamfresh® Broccoli Cuts, cooked according to package directions
• 1 plum tomato, chopped and drained on paper towel

1. Heat olive oil in a 10-inch oven-proof nonstick skillet over medium-high heat and cook onion, stirring occasionally, 3 minutes or until starting to brown.
2. Reduce heat to low and stir in eggs and black pepper. Sprinkle with prepared Broccoli Cuts and tomato. Cook covered, occasionally lifting set edges of egg mixture with spatula and tilting pan to allow uncooked mixture to flow to bottom, until eggs are set and bottom is slightly golden, about 6 to 7 minutes.
3. Broil, if desired, until eggs are bubbling and starting to brown, about 1 minute.

Serve, if desired, with hot sauce and Birds Eye® Roasted Potatoes with Chive Butter Sauce.