Broccoli Omelet With Tomato Salad Recipes

BROCCOLI TOMATO SALAD

Steps:

• Place broccoli in a large saucepan with 1-inch of water Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Rinse with cold water and drain. Place in a large bowl; add the tomatoes, mushrooms and onions. , In a small bowl, whisk dressing ingredients. Pour over salad; toss gently. Cover and chill for 1 hour. Serve with a slotted spoon.

TOMATO BROCCOLI SALAD

Steps:

• Place broccoli and water in a 2-qt. microwave-safe bowl. Cover and microwave on high for 1-1/2 to 2-1/2 minutes or until crisp-tender, stirring once; drain. Cool completely., Place broccoli in a serving bowl; gently stir in tomatoes and onion. In a small bowl, combine the mayonnaise, sour cream, lemon juice, salt and pepper; pour over vegetables and stir gently. Cover and refrigerate for 1 hour.

THE "RACHAEL" OMELET

Steps:

• Steam the broccoli, either in a microwave or steamer, until tender and reserve.
• Melt the butter in an omelet pan or small skillet over medium-high heat. Add the tomatoes, onions, peppers, and mushrooms and cook, stirring frequently until the onions soften and the tomato juices evaporate, about 5 minutes. Add the broccoli to the pan and season the vegetable mixture with salt and pepper. Pour the eggs over the vegetables. Cook until the eggs begin to set 2 to 3 minutes. Sprinkle the cheeses over the omelet. Cook until the eggs are no longer runny then fold the omelet in half. Raise the heat if the omelet is not brown. Cook for another 1 to 2 minutes, if necessary, then transfer to a plate and serve with whole-wheat toast and fresh fruit.

MUSHROOM & BROCCOLI OMELET

Steps:

• Whisk together eggs, egg whites, half-and-half, 1/4 t each of the salt and pepper; and nutmeg; set aside.
• Heat oil in 10-inch skillet over medium-high heat.
• Add mushrooms to pan; sprinkle with remaining 1/4 t each of salt and pepper.
• Cook 2 minutes.
• Stir in broccoli; cook 2 minutes.
• Scrape mushroom mixture into a bowl; set aside.
• Place skillet back over medium heat; coat generously with nonstick cooking spray.
• When pan is hot, pour in 2/3 cup of the egg mixture.
• Sprinkle 1/4 cup of the mushroom mixture and a quarter of the feta down left side of the egg mixture.
• Cook for 2 minutes.
• Using a rubber spatula, fold right side of egg over mushroom and cheese.
• Cook 1 minute.
• Carefully slide onto plate; keep warm.
• Repeat procedure for remaining 3 omelets.
• Mix salad greens with vinaigrette.
• Serve alongside omelets.

BROCCOLI AND TOMATO SALAD

Steps:

• Cook broccoli in a small amount of water for about 5 minutes or until crisp-tender.
• Rinse with cold water and drain.
• In a large bowl, add cooked broccoli, tomatoes, mushrooms and onions.
• Combine dressing ingredients in a krudit jar or jar with a tight fitting lid; shake well.
• Pour over salad; toss.
• Cover and chill for 1 hour.
• Serve with a slotted spoon.

BAKED OMELET WITH BROCCOLI & TOMATO

Steps:

• Beat your eggs with the dried onion, Milk, cottage cheese, Garlic powder, basil, Salt & Pepper.
• Cut your broccoli into very tiny florets.
• Slice your tomatoe into 1/4" slices.
• Lightly grease a pie plate or cover it with Release foil.
• Pour in the egg mixture.
• Arrange the broccoli florets and tomato slices on the egg mixture' Sprinkle with the cheese or place the small cut pieces on top of the tomato slices.
• Bake in pre heated 350F for apprx 20-25 minutes until the cheese has melted and the eggs are firm.
• Enjoy.