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Eggs are the one thing you will always find in my refrigerator. These cheesy bacon and broccoli omelets make for a delicious meal any time of day.

Broccoli Omelet

I first made a Broccoli Omelet about 10 years ago. It was inspired by a bit of leftover roasted broccoli and an omelet craving. I was hooked from the very first bite! I probably made broccoli omelets 3 times a week for a few months afterward.

If ever there was a solid reason to keep cooked broccoli on hand in the fridge, this recipe is the reason.

Broccoli and Cheese Omelet

When it comes to basic cooking skills, knowing how to make an omelet is a crucial life skill. I put it above knowing how to change a tire even.

While I’m not sure Sean would agree about the tires, I do think cooking great eggs and the ability to pull together a simple, tasty meal with just a few ingredients is a valid life skill to have.

Add vegetables and a bit of your favorite meat (we like to add bacon, ham, or sausage to ours) and you have an entire meal. Or if you are like my kids, a three-egg omelet is an afternoon snack before dinner.

Omelet Ingredients

olive oil
broccoli florets
salt
freshly ground black pepper
butter
eggs
cheddar cheese
bacon

Note: While the bacon in this omelet is optional, I can tell you right now that we love adding it whenever possible. Ham and sausage are tasty additions as well.

Broccoli Omelet Recipe

Warm the oil in a nonstick skillet over medium heat. Add the broccoli and sprinkle with about ¼ teaspoon salt and ⅛ teaspoon pepper. Cook for 3-4 minutes, stirring occasionally until broccoli is bright green and barely softened.
While the broccoli is cooking, lightly whisk the eggs. Transfer the cooked broccoli to a plate and set aside.
Melt the butter in the same skillet over medium heat. When the butter has melted, add the eggs and cook without touching for 2 minutes or until the eggs begin to set on the bottom of the pan.
Gently lift the edges of the omelet with a spatula and allow the liquid uncooked part of the eggs to flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the center of the omelet begins to look dry.
Sprinkle the cheese over the omelet and scoop the broccoli onto one side of the omelet. Add bacon, if desired. Using a spatula gently fold the omelet over the vegetables.
Let the omelet cook for an additional minute or two or until the cheese melts. Slide the omelet onto a plate. Serve immediately.

Next time you’re making breakfast, try chopping up some leftover roasted Brussels sprouts and adding them to scrambled eggs or an omelet like this one.

Hash Brown Waffles are hot, crispy breakfast potato perfection and there is absolutely no way you can eat just one, they are so good.

For a couple more ways to use leftover vegetables, try this vegetable-filled rice pilaf or this bell pepper grilled cheese for some fun variations on long-time favorite recipes.

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Broccoli Omelet and Cheese Omelet

Mary Younkin

Eggs are the one thing you will always find in my refrigerator. These cheesy bacon and broccoli omelets make for a delicious meal any time of day.

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings:

Ingredients

▢ 1 teaspoon olive oil
▢ 8 broccoli florets chopped small, about ⅔ cup
▢ ½ teaspoon salt divided
▢ ¼ teaspoon freshly ground black pepper divided
▢ 1 tablespoon butter
▢ 2 eggs
▢ ¼ cup shredded cheddar cheese
▢ 1 cooked slice of bacon, chopped (or 2 tablespoons bacon crumbles) OPTIONAL

Instructions

Warm the oil in a nonstick skillet over medium heat. Add the broccoli and sprinkle with about ¼ teaspoon salt and ⅛ teaspoon pepper. Cook for 3-4 minutes, stirring occasionally until broccoli is bright green and barely softened.
While the broccoli is cooking, lightly whisk the eggs. Transfer the cooked broccoli to a plate and set aside.
Melt the butter in the same skillet over medium heat. When the butter has melted, add the eggs and cook without touching for 2 minutes or until the eggs begin to set on the bottom of the pan.
Gently lift the edges of the omelet with a spatula and allow the liquid uncooked part of the eggs to flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the center of the omelet begins to look dry.
Sprinkle the cheese over the omelet and scoop the broccoli onto one side of the omelet. Add bacon, if desired. Using a spatula gently fold the omelet over the vegetables.
Let the omelet cook for an additional minute or two or until the cheese melts. Slide the omelet onto a plate. Serve immediately.