Broccoli Omelet and Cheese Omelet
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.
Servings: 1
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.
Nutrition
Calories: 407kcal | Carbohydrates: 7g | Protein: 20g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 386mg | Sodium: 1592mg | Potassium: 425mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1656IU | Vitamin C: 79mg | Calcium: 294mg | Iron: 2mg