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Brocoli & Cheese Omlets

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Submitted by gloworm4

YIELD

2 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

8 8
LARGE LARGE EGGS
½ 118
CUP ML WATER
½ 2.5
TEASPOON ML SALT
1 1
X X BLACK PEPPER
to taste *
1 ⅓ 315
CUPS ML CHEDDAR CHEESE
shredded
2 473
CUPS ML BROCCOLI FLORETS
cooled, cooked
4 6E+1
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 218g (7.7 oz)
Amount per Serving
Calories 404 75% from fat
 % Daily Value *
Total Fat 34g 52%
Saturated Fat 13g 64%
Trans Fat 0g
Cholesterol 463mg 154%
Sodium 830mg 35%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 46g
Vitamin A 49% Vitamin C 55%
Calcium 35% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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