Omelet With Broccoli And Tomato
Recipe: #4857
March 10, 2012
"In this recipe I will write it up to make as a baked omelet but for a quick meal I make it stove top. Just pour the eggs,in a lightly oiled skillet, add broccoli, tomatoe and cheese, cover, cook over medium heat for 5 minutes and it is done. I like my veggies crisp but if you like yours well done pre steam the broccoli for 5 minutes. If you have fresh herbs add some, be creative. Spice it up with some chili flakes the choice is yours."
Ingredients
Nutritional
- Serving Size: 1 (369.7 g)
- Calories 675.1
- Total Fat - 39.3 g
- Saturated Fat - 17.4 g
- Cholesterol - 410.8 mg
- Sodium - 1517.2 mg
- Total Carbohydrate - 22.2 g
- Dietary Fiber - 5.2 g
- Sugars - 9 g
- Protein - 58.4 g
- Calcium - 1022.4 mg
- Iron - 7.8 mg
- Vitamin C - 43.8 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Whip your eggs with the onion, milk, cottage cheese, garlic, basil, salt and pepper
Step 2
Lightly oil a standard size pie plate and pour in the egg mixture
Step 3
Arrange the broccoli florets around the edge of the pie plate and place the tomatoe slices in the center
Step 4
Sprinkle the cheese on the tomato slices
Step 5
Bake in pre-heated oven for 20 - 25 minutes or until the eggs are firm and the cheese is golden. The omelet will be slightly puffed but it is not a fluffy omelet Enjoy
Tips
No special items needed.