Brocoli & Cheese Omlets
Submitted by gloworm4
Fluffy broccoli and cheddar omelets made with 8 eggs, loaded with tender florets and melty shredded cheese. A protein-packed breakfast or brunch ready in 30 minutes flat.
YIELD
2 servingsPREP
15 minCOOK
15 minREADY
30 minA good omelet is all about technique, and this one walks you through it step by step.
Whisked eggs hit a hot buttered skillet, get gently drawn from edge to center until just set on the bottom but still glossy on top, then get loaded with warm broccoli florets and a generous pile of shredded cheddar.
The residual heat melts the cheese into every fold while the broccoli stays tender-crisp.
Don’t panic if it tears during the flip. The recipe has a clever fix: just invert the skillet onto the plate for a smooth, restaurant-worthy presentation.
Chef Tips
- Have all fillings chopped, cooked, and at room temperature before you start. Cold fillings cool the eggs too fast.
- Water in the egg mixture (instead of milk) creates lighter, fluffier omelets with more steam.
- Keep the heat at medium. Too high and you get rubbery eggs with brown spots.
- Work quickly once the eggs are in the pan. A great omelet takes under two minutes per side.
Ingredients
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.
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