Ingredients:

• 4-5 eggs
• 6-7oz of fresh broccoli crowns or frozen broccoli florets
• 2.5 oz of sour cream or unsweetened yogurt
• 2 oz of shredded cheddar
• Small bunch of fresh parsley and dill
• 1 small garlic clove
• Ground black pepper to taste
• Salt to taste
• Butter

How to prepare, step-by-step:

1. Prepare ingredients:

   

2. Smear bottom and sides of a oven safe cooking pan with butter (I use deep pan, since omelette may rise while cooking):

   

3. Bring a pot of water to boil, put broccoli into boiling water (if you are using fresh broccoli – separate it in florets before cooking), after 2-3 minutes remove broccoli from the pan and pat it dry with a paper towel:

   

4. Slice broccoli into smaller pieces:

   

5. Crack eggs into the mixing bowl, add salt and ground black pepper to taste:

   

6. And beat eggs with whisk or a hand mixer:

   

   Until they form foamy texture and increase in volume significantly:

   

7. Add sliced broccoli:

   

8. Press garlic in:

   

9. Add chopped fresh parsley and dill:

   

10. And shredded cheddar:

    

11. Pour sour cream (or yogurt) in:

    

12. And mix everything:

    

13. Warm up oven to 380F. Transfer mixture into the pan prepared earlier and put pan to the warmed up oven for 20-25 mins:

    

14. At 20 mins mark start testing readiness with a wooden toothpick (it should come out clean and dry when stuck into the middle of the omelette), once ready remove pan from the oven:

    

15. Slice it up and serve: