Broccoli Tomato Omelet
Cut the broccoli into florets, slice the tomatoes into halves.
- Cook50 min
- Total50 min
- LevelEasy
Ingredients
- 2 tbsp. olive oil or butter, divided
- 1 cup broccoli, chopped
- ½ cup tomatoes, chopped
- 3 large Egg
- 2 tbsp. heavy cream or dairy-free cream
- to taste salt and pepper
- fresh parsley for garnish
Preparation
- Cut the broccoli into florets, slice the tomatoes into halves.
- Whisk together the eggs, heavy cream, salt, and pepper set aside.
Method
- Heat 1 tbsp of oil in the skillet over medium heat, add the broccoli florets and cook until soft for about 3-5 minutes.
- Add the sliced tomatoes, stir to combine and transfer to a bowl and wipe out the skillet.
- Add the remaining 1 tbsp of olive oil to the skillet over medium heat, pour in the beaten egg mixture.
- When the eggs are starting to set, add the cooked broccoli and tomatoes, cover, and cook for a few minutes until the eggs are cooked through, garnish with parsley leaves, enjoy!
