I’m not good at making a beautiful look omelet, but that doesn’t mean it can’t taste amazing! My family (and pretty much the rest of the world) loves broccoli with gooey melted cheese…so why not start the day eating something we love. The outside of the omelet has a slight crisp texture from the browning, but don’t let it fool you – it’s moist and fluffy inside. To give a fun texture contrast, I add toast as part of the filling. It’s a great omelet – my dad loves the flavors!
1/3 cup skim milk
1 slice whole grain bread (toasted)
1 tablespoon extra virgin olive oil
1 cup broccoli (just the “leafy” part of the florets)
½ cup white cheddar cheese (shredded)
½ – 1 tablespoon butter
Salt and pepper to taste
In a bowl, whisk together the eggs, milk, salt, and pepper.
Toast the bread and cut off the crust. Cut the crust into cubes.
In a skillet over medium heat, add the oil and broccoli. Sautee the broccoli uncovered for 2-3 minutes, then cover to cook for an additional 2-3 minutes. Remove the broccoli from the pan.
Wipe down the skillet and add the butter. Turn heat to medium-high. Pour the egg mixture into the hot skillet and cook for 3-5 minutes without stirring. Sprinkle half of the cheese onto half of the eggs. Top the cheese with the cooked broccoli and toast crusts and then the rest of the cheese. Flip the omelet so it forms a “half moon” shape. Cook for 3-5 minutes more, or until your desired consistency (we like ours a bit burned on the outside).
Serve warm with the rest of the toast. Enjoy!