Broccoli Supreme Basic Omelet
Omelets aren't just for breakfast. Serve this meatless entrée for dinner with a tossed salad and crusty dinner rolls.
1 (10-ounce) package frozen chopped broccoli, cooked according to package directions
1 (3-ounce) package cream cheese, cubed
1/4 teaspoon seasoned salt
6 large eggs
6 tablespoons water
3/8 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons butter - divided use
12 thin slices of tomato
- In a medium saucepan, combine cooked, drained broccoli with cream cheese and seasoned salt. Heat over medium heat until cheese is melted. Hold warm while preparing omelets.
- Beat eggs, water, salt and pepper until well blended.
- In a 7 to 10-inch omelet pan or skillet over medium-high heat, heat 1/3 of the butter until just hot enough to sizzle a drop of water. Pour in 1/3 of egg mixture. Mixture should set immediately at edges. Carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary.
- While top is still moist and creamy-looking, fill with about 1/2 cup broccoli mixture and 4 slices of tomato. Fold pancake in half or roll. Invert onto plate with a quick flip of the wrist or slide from pan onto plate. Repeat two more times with remaining ingredients.
Makes 3 servings.
Recipe and photograph provided courtesy of American Egg Board.