Omelet With Broccoli And Tomato

Prep Time
Cook Time
Ready In

"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."

Original recipe yields 1 serving


  • 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 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 & Variations

No special items needed.


Derf "RIP" Forever in our Kitchen

vergy good omelete and pretty too! i didn't use the cottage cheese, i had som left over Boursin spread to use up , it worked beautifully and i did not par boil the broccoli, we like it crisp. I made it for my supper not realizing how big it was, mmmm i ate every delicious mouthful hahaha!!!!

(28 Mar 2013)