Broccoli, tomato & cheese omelette

    18 minutes

    1 cup of cooked broccoli contains more vitamin C than a fresh orange! Try this omelette for a hearty breakfast or a light lunch.

    4 people made this

    Serves: 2 

    • 3 large eggs
    • 1 large egg white
    • 1 tablespoon milk
    • pinch of salt
    • 1 cup cooked chopped broccoli (195 g from frozen; 165 g from fresh)
    • 1 large roma tomato, sliced
    • ½ cup (55 g) coarsely grated reduced-fat Swiss-style cheese

    Preparation:10min  ›  Cook:8min  ›  Ready in:18min 

    1. Coat a 25 cm non-stick frying pan with non-stick cooking spray. Heat over medium heat. Beat eggs, egg white, milk and salt in a medium bowl until combined. Add broccoli. Pour into pan, spreading evenly. Cook, without stirring, until the mixture starts to thicken slightly around the edge, about 1 minute. Run a thin spatula around the edge of the pan, lifting mixture so the uncooked portion flows underneath the cooked one. Cook until centre is still moist but not runny, about 3 minutes.
    2. Arrange tomato slices over one half of omelette. Top with cheese. Fold omelette over to cover filling. Reduce heat to low. Cover; cook until the egg component is set but still soft, 3 to 4 minutes. Slide omelette onto serving plate.

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     -  03 Oct 2010