This variation of an omelette is suitable for a brunch or light dinner, and is quick and easy to prepare.
Ingredients:
30 ml sunflower or canola oil
1 onion, sliced
100 g broccoli, cut in florets
15 ml dried mixed herbs
lemon juice and black pepper to taste
6 eggs, beaten
½ tsp salt
80 ml grated cheddar or mozzarella cheese
Method:
1. Heat half of the oil in a frying pan over medium heat, and fry onion until soft.
2. Add broccoli and herbs and fry for a few more minutes until broccoli is cooked, but still crunchy.
3. Season broccoli with a few drops of lemon juice and pepper.
4. Beat eggs and salt together. Add the remaining oil to the veggies in the pan and stir through.
5. Pour eggs evenly over veggies, but don’t stir. Reduce heat slightly.
6. Allow egg to set and lift cooked egg around the edges with an egg lifter, allowing raw egg to run in underneath. Continue this process until most of the egg has set, but don’t stir the eggs. Sprinkle with cheese and allow to melt slightly.
7. Cover with a lid for a few minutes or until egg is just set on top.
8. Serve with salad, slices of tomato or a slice of wholewheat toast. A dollop of chutney or sweet chilli sauce is sure to be a treat.
Tips
1. Any veggies of your choice can be used for this omelette. If the veggies have lots of liquid, like mushrooms or tomatoes, sauté them for a few minutes first, like the broccoli in step 2, otherwise it could draw water once the egg is added.
2. Rocket leaves or spinach also pairs well with this omelette.
3. Substitute cheddar or mozzarella cheese with a slice of feta, if preferred.
This recipe is in Cooking from the heart 2.
Download PDF recipe book here.
