In a non-stick pan, heat 1 tablespoon of butter over medium-high heat. Add the fresh broccoli florets and a splash of water, along with red pepper flakes to taste. Cover the pan and steam for 5–7 minutes, or until the broccoli is tender-crisp and vibrantly green.

Once done, remove the broccoli from the pan and set aside, keeping the pan ready for the next step.

Using the same pan, reduce the heat to medium-low and add another tablespoon of butter, allowing it to melt.

While the butter sizzles, whisk the three large eggs with a pinch of salt in a bowl until frothy.

Pour the egg mixture into the pan and cook gently, stirring frequently, for about 2–3 minutes, until the eggs are soft and slightly runny.

Once the eggs are just set but still creamy, gently fold in the steamed broccoli. Stir to combine all ingredients evenly.

Cook for an additional minute to slightly warm the broccoli, then remove from heat. Serve immediately.