Brocoli & Cheese Omlets
Yield
2 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | large |
eggs
|
|
| ½ | cup |
water
|
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
| 1 ⅓ | cups |
cheddar cheese
shredded |
|
| 2 | cups |
broccoli florets
cooled, cooked |
|
| 4 | tablespoons |
margarine
or olive oil |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | large |
eggs
|
|
| 118 | ml |
water
|
|
| 2.5 | ml |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
| 315 | ml |
cheddar cheese
shredded |
|
| 473 | ml |
broccoli florets
cooled, cooked |
|
| 6E+1 | ml |
margarine
or olive oil |
|
Directions
Whisk eggs, water, salt and pepper until blended.
Have your fillings chopped and at room temperature and your serving plates ready.
For each omelet heat a 10-inch nonstick skillet.
Add 1 tablespoon margarine and tilt pan to coat.
Add ½ cup egg mixture.
Work your way around the pan, drawing egg from edge to center.
Repeat until egg stops flowing but is still moist on top (egg will cook thoroughly as omelet is filled and folded.
Holding skillet handle in your left hand, pointed at your navel, reverse).
Fold unfilled side over filling.
If omelet tears, don't despair!
Holding the skillet handle in the right hand, take a plate with the other.
Invert skillet so omelet falls upside-down onto plate.
This way you'll have a smooth surface on top.
