If your kids are like mine, and don't eat their stems and you are like me and enjoy scrambled eggs, save those stems! I cut off the majority of the stems while prepping our dinner veggie. Then, using a pairing knife, I peel off a thin layer of the outer skin. After that, I slice those stems into 1/4 inch discs and throw them in a Tupperware for later.
One of my favorite breakfasts I treat myself to after seeing the kids off to school, or post work out, when I have a few minutes to myself, is a veggie egg scramble. These little broccoli stem bites add a little crunch and color to my mommy breakfast.
I usually sauté up some onions and garlic in olive oil first adding appropriate spices, then toss in the broccoli discs along with whatever other veggies I find in my fridge. Next, I scramble in two eggs and finally a little cheese please. I finish it off on my plate by topping it off with a dollop of salsa or a nice squirt of Shiracha. This meal keeps me satisfied throughout my morning, well into the afternoon, but best of all it saves those stems! Waste not want not people.