BROCCOLI-AND-CHEESE OVER-EASY OMELET
Browning the cheese in the pan develops and concentrates the flavor so you can use less. Keeping the yolk whole but still runny creates a rich sauce for the omelet.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Heat oil in a medium skillet over medium heat. Cook broccoli and scallion covered, stirring occasionally, until tender, about 4 minutes. Season with 1/8 teaspoon salt and some pepper. Transfer to a plate.
- Add cheese to skillet. Cook over medium-high heat until melted and golden, about 1 minute. Reduce heat to medium-low. Add egg and egg whites. Keeping egg yolk intact, drag a spatula through the whites to spread them evenly in the pan. Cook, covered, until whites are set and yolk is still runny, 1 to 1 1/2 minutes. Top with broccoli-scallion mixture, and fold omelet over. Sprinkle with a pinch of red-pepper flakes.
Nutrition Facts : Calories 192 g, Cholesterol 217 g, Fat 9 g, Fiber 3 g, Protein 22 g, SaturatedFat 3 g, Sodium 258 g
BROCCOLI AND CHEESE OMELET
Make and share this Broccoli and Cheese Omelet recipe from Food.com.
Provided by kelly in TO
Categories Breakfast
Time 12m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Bring 1 inch of water to a boil in a large saucepan. Dropped in chopped broccoli and cook just until soft and bright green. Drain, place broccoli in a small bowl and stir in the cheese.
- Blend egg, egg whites, hot sauce, salt and pepper briskly with a fork in a medium bowl.
- Heat oil in a 7-10 inch nonstick skillet over medium high heat until hot.
- Tilt the skillet to swirl oil over the surface. Pour in the egg mixture and wait 2-3 minutes, then sprinkle broccoli cheese mixture over the omelet. Continue to cook until almost set and the bottom is golden. This should take about 1 minute.
- Use a spatula to fold the omelet.
Nutrition Facts : Calories 205.9, Fat 13.4, SaturatedFat 4.6, Cholesterol 223.9, Sodium 376.4, Carbohydrate 3, Fiber 0.7, Sugar 1.3, Protein 17.6
MEDITERRANEAN BROCCOLI & CHEESE OMELET
My Italian mother-in-law taught me to make this omelet years ago-she would make it for breakfast, lunch or dinner and eat it on Italian bread. This is one of my favorite ways to use up leftover broccoli. -Mary Licata, Pembroke Pines, Florida
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat broiler. In a large saucepan, place steamer basket over 1 in. of water. Place broccoli in basket. Bring water to a boil. Reduce heat to a simmer; steam, covered, 4-6 minutes or until crisp-tender., In a large bowl, whisk eggs, milk, salt and pepper. Stir in cooked broccoli, grated cheese and olives. In a 10-in. ovenproof skillet, heat oil over medium heat; pour in egg mixture. Cook, uncovered, 4-6 minutes or until eggs are nearly set., Broil 3-4 in. from heat 2-4 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges. Sprinkle with shaved cheese and parsley.
Nutrition Facts : Calories 229 calories, Fat 17g fat (5g saturated fat), Cholesterol 290mg cholesterol, Sodium 775mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 15g protein.
BROCCOLINI FOUR CHEESE OMELET
Looking for a tasty way to get more broccolini on the menu? Ta-da! Here it is-all wrapped up in a cheesy omelet for two.
Provided by My Food and Family
Categories Home
Time 20m
Yield 2 omelets; 1 omelet per serving
Number Of Ingredients 6
Steps:
- BEAT eggs and milk in a small mixing bowl; season lightly with salt and pepper. Set aside.
- MELT ½ teaspoon butter in a small frying pan over low-medium heat. Add half the amount of broccolini pieces and cook. Carefully pour half the egg mixture over cooked broccolini. Stir with heat resistant rubber spatula until just cooked; approximately 30 seconds.
- TURN off the heat and, using rubber spatula, smooth over the top of the omelet so that it evenly covers the inside of the small frying pan. Sprinkle 1 tablespoon of cheese over the omelet. Let rest until omelet has set; approximately 30 seconds.
- FOLD the omelet on two sides using the rubber spatula, fold. Transfer to a serving plate and keep warm. Repeat with the remaining ingredients to make 2 omelets total.
Nutrition Facts : Calories 20, Fat 1 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 3.3184 mg, Sodium 20 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
ROASTED BROCCOLINI
Steps:
- Preheat the oven to 375 degrees F.
- Trim 2 inches off the ends of the broccolini stems and cut any thick stalks in half lengthwise. Place the broccolini in a single layer on two sheet pans. (If you put them on one sheet pan, the broccolini will steam rather than roast.) Drizzle each sheet pan with 2 tablespoons olive oil, sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, and toss well. Roast for 15 minutes, until the broccolini is crisp-tender. Sprinkle lightly with salt and serve hot.
CHEESE OMELETTE
My husband loves omelettes and nothing makes him happier. When cooking an omelette, it's important that you keep your temperature on the low side, as you don't want your omelette to get brown.
Provided by topfgucker
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 15m
Yield 1
Number Of Ingredients 5
Steps:
- Beat eggs in a bowl with a whisk. Add milk and season with salt and white pepper. Whisk for a few minutes until egg mixture is foamy; beating in air makes the omelette fluffy.
- Melt butter in a small, nonstick skillet over medium-low heat. Pour in egg mixture and twirl skillet so bottom is evenly covered with egg. Cook for 1 minute until egg starts to set. Lift edges with a spatula and tilt the skillet so uncooked egg mixture can run towards the bottom of the skillet to set. Repeat until no visible liquid egg remains.
- Carefully flip omelette and cook for another 30 seconds to 1 minute. Sprinkle Emmentaler cheese in one line in the middle of the omelette and fold omelette in half. Cook for 20 seconds, then slide omelette onto plate.
Nutrition Facts : Calories 509.4 calories, Carbohydrate 1.9 g, Cholesterol 579.4 mg, Fat 44.9 g, Protein 25.5 g, SaturatedFat 24.1 g, Sodium 637.5 mg, Sugar 1.7 g
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