If you like quiches for breakfast or brunch but don’t want to mess with puff pastry (or trying to cut off some carbs and fat) try this recipe for an omelette with broccoli.
I used fresh broccoli crowns (they are pretty inexpensive and taste great being in season and such), however frozen ones will probably work as well.
Cooking time for the omelette will depend on the size of the pan and amount of ingredients you use. Start testing readiness at 20 mins mark with a wooden toothpick. When omelette is ready, the toothpick should come out clean when stuck into the middle of the omelette.
Amount of ingredients from this recipe will produce 2 portions.
- 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
How to prepare, step-by-step:
- Prepare ingredients:
- Smear bottom and sides of a oven safe cooking pan with butter (I use deep pan, since omelette may rise while cooking):
- 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:
- Slice broccoli into smaller pieces:
- Crack eggs into the mixing bowl, add salt and ground black pepper to taste:
- And beat eggs with whisk or a hand mixer: Until they form foamy texture and increase in volume significantly:
- Add sliced broccoli:
- Press garlic in:
- Add chopped fresh parsley and dill:
- And shredded cheddar:
- Pour sour cream (or yogurt) in:
- And mix everything:
- Warm up oven to 380F. Transfer mixture into the pan prepared earlier and put pan to the warmed up oven for 20-25 mins:
- 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:
- Slice it up and serve: