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Broccoli and Mushroom Omelette
Indulge in this delectable Broccoli and Mushroom Omelette, a hearty breakfast dish brimming with nutritious broccoli and earthy mushrooms, all encased in a fluffy egg blanket. Sprinkled with melted cheddar cheese for a savory finish, this omelette is a perfect way to kick-start your day with a balance of proteins and greens. The recipe traces its roots back to France, where the omelette is a breakfast staple, known for its versatility and the endless possibilities of fillings.
Ingredients
- Cheddar cheese
- 1/2 cup, shredded
- Olive oil
- 1 tablespoon
- Black pepper
- 1/4 teaspoon
- Salt
- 1/2 teaspoon
- Milk
- 2 tablespoons
- Eggs
- 3, large
- Mushrooms
- 1 cup, sliced
- Broccoli
- 1 cup, chopped
Instructions
- In a medium-sized bowl, whisk together the eggs, milk, salt, and black pepper until well blended.
- Heat the olive oil in a non-stick skillet over medium heat.
- Add the chopped broccoli and sliced mushrooms to the skillet. Sauté for about 5 minutes, or until the vegetables are tender and slightly golden.
- Pour the whisked egg mixture over the sautéed vegetables in the skillet, ensuring it evenly covers the vegetables.
- Cook the omelette for about 2-3 minutes, or until the edges start to set. Lift the edges gently with a spatula to allow any runny egg to flow underneath.
- Sprinkle the shredded cheddar cheese evenly over the half-cooked omelette.
- Carefully fold the omelette in half using a spatula and continue cooking for another 2-3 minutes, or until the cheese is melted and the omelette is cooked through.
- Gently slide the omelette onto a plate and serve hot. For a touch of freshness, consider serving with a side of mixed salad greens.
Tips
- For a creamy touch, you can add a dollop of sour cream or a sprinkle of feta cheese on top before serving.
- This omelette can also be filled with a variety of other vegetables such as bell peppers, tomatoes, or spinach, making it a great recipe to use leftover veggies.
Dietary Information
Servings: 1 Dish Type: Breakfast Prep Time: 10 minutes Cook Time: 10 minutes Calories: 400 Fat: 28g Carbs: 10g Protein: 25g Sodium: 950mg Sugar: 5g
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