To get that creaminess, be sure not to overcook. Wait to add the broccoli at the end of cooking; otherwise the vegetables will weep liquid into the eggs.
Ingredients
- 2 large eggs
- 2 tsp cold water
- Salt and black pepper
- 1 tsp olive oil
- ¼ cup shredded cheddar cheese
- ½ cup cooked broccoli florets
Instructions
- In medium bowl, whisk eggs until blended. Add water, salt, and pepper; whisk another 5 seconds.
- Warm oil in 8- to 10-inch nonstick skillet over medium-high heat until hot but not smoking. Reduce heat to low; add egg mixture. Cook 10 seconds, until eggs are just set. Using a metal spatula, gently lift the edge of the omelet to let the uncooked egg run underneath. Do this around the perimeter of the pan until most of the uncooked egg has flowed beneath the omelet.
- Cook about 2 minutes, then sprinkle the cheese on top. Cook 1 minute more.
- Spoon the broccoli onto half of the omelet. Using the spatula, fold the other half of the omelet over the filling. Slide the omelet onto a plate and serve hot.
Makes 1 serving.
Nutritional Information
- 1 serving = 450 calories
- Protein: almost 1 serving
- Vitamin C: almost 1 serving
- Calcium: 1 serving
- Green/yellow vegetable: 1 serving
- Fat: ½ serving
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