MEDITERRANEAN BROCCOLI & CHEESE OMELET
My Italian mother-in-law taught me to make this omelet years ago-she would make it for breakfast, lunch or dinner and eat it on Italian bread. This is one of my favorite ways to use up leftover broccoli. -Mary Licata, Pembroke Pines, Florida
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat broiler. In a large saucepan, place steamer basket over 1 in. of water. Place broccoli in basket. Bring water to a boil. Reduce heat to a simmer; steam, covered, 4-6 minutes or until crisp-tender., In a large bowl, whisk eggs, milk, salt and pepper. Stir in cooked broccoli, grated cheese and olives. In a 10-in. ovenproof skillet, heat oil over medium heat; pour in egg mixture. Cook, uncovered, 4-6 minutes or until eggs are nearly set., Broil 3-4 in. from heat 2-4 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges. Sprinkle with shaved cheese and parsley.
Nutrition Facts : Calories 229 calories, Fat 17g fat (5g saturated fat), Cholesterol 290mg cholesterol, Sodium 775mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 15g protein.
MACARONI OMELET WITH BROCCOLI & CHEESE
More like scrambled eggs than an omelet, but good anyway. Really pretty served in scooped-out orange halves. For the health conscious: you can reduce the fat by using egg substitute instead of eggs. Use 1/4 cup liquid egg substitute for each large egg.
Provided by littleturtle
Categories One Dish Meal
Time 15m
Yield 1-2 serving(s)
Number Of Ingredients 7
Steps:
- Mix eggs with parsley, broccoli and macaroni and the cubed cheese and pepper (if using).
- Scramble in a nonstick skillet until fluffy (about 3 minutes).
- Sprinkle with Parmesan cheese and serve.
BROCCOLI AND CHEESE OMELET
Make and share this Broccoli and Cheese Omelet recipe from Food.com.
Provided by kelly in TO
Categories Breakfast
Time 12m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Bring 1 inch of water to a boil in a large saucepan. Dropped in chopped broccoli and cook just until soft and bright green. Drain, place broccoli in a small bowl and stir in the cheese.
- Blend egg, egg whites, hot sauce, salt and pepper briskly with a fork in a medium bowl.
- Heat oil in a 7-10 inch nonstick skillet over medium high heat until hot.
- Tilt the skillet to swirl oil over the surface. Pour in the egg mixture and wait 2-3 minutes, then sprinkle broccoli cheese mixture over the omelet. Continue to cook until almost set and the bottom is golden. This should take about 1 minute.
- Use a spatula to fold the omelet.
Nutrition Facts : Calories 205.9, Fat 13.4, SaturatedFat 4.6, Cholesterol 223.9, Sodium 376.4, Carbohydrate 3, Fiber 0.7, Sugar 1.3, Protein 17.6
ONE-POT BROCCOLI MAC AND CHEESE
In the time it takes to make boxed macaroni and cheese, you can have a homemade version that's creamy with lots of sharp Cheddar, studded with broccoli and doesn't require making a roux. Instead, the sauce is thickened by the pasta's starch: As the noodles cook in milk, the milk thickens to the consistency of cream and the pasta absorbs the seasonings. Here, that's garlic powder, but you could also use mustard powder, ground cayenne or grated nutmeg like in traditional mac and cheese. The broccoli pieces end up soft and sweet, but if you want more bite, add them halfway through cooking.
Provided by Ali Slagle
Categories dinner, easy, lunch, weekday, pastas, vegetables, main course, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a large pot or skillet, combine the macaroni, broccoli, milk, salt and garlic powder. Add 3 cups of water, and stir to combine. (The pasta may not be fully submerged. That's OK!) Bring to an active simmer over medium-high. Reduce the heat to medium to gently simmer. Cook, stirring often to ensure even cooking and to keep things from sticking to the bottom of the pot, until the pasta is tender, and the liquid resembles heavy cream and coats the noodles, 8 to 12 minutes. If the liquid evaporates so much that you don't see any between noodles, add 1/2 cup water. Adjust the heat as needed to maintain a gentle simmer.
- Remove from heat and stir in the Cheddar. Season to taste with salt and pepper. Eat!
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