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Broccoli and Tomato Omelette
Traditional dish · Western
A classic omelette filled with sautéed broccoli florets and diced tomatoes, a perfect light meal.
Ingredients
- Eggs (12 pcs)4 pcs
- Broccoli1/2 cup
- Tomatoes1 small
- Onions1/4 medium
- Cooking oil1 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Finely chop the broccoli into very small florets. Dice the tomato and onion finely.
- 2
Heat 1/2 tbsp cooking oil in a non-stick skillet over medium heat. Add the chopped broccoli and onion and sauté until tender, about 5 minutes. Add diced tomatoes and cook for 1 minute more. Remove from skillet and set aside.
- 3
In a bowl, whisk together 4 eggs with salt and black pepper until well combined.
- 4
Wipe the skillet clean and heat the remaining 1/2 tbsp cooking oil over medium heat.
- 5
Pour the whisked eggs into the hot skillet. Cook until the edges begin to set.
- 6
Gently lift the edges of the omelette and tilt the pan to allow uncooked egg to flow underneath.
- 7
Once the omelette is mostly set but still slightly moist on top, spoon the cooked broccoli, tomato, and onion mixture over one half of the omelette.
- 8
Carefully fold the other half of the omelette over the filling.
- 9
Cook for another minute until the omelette is cooked through and the filling is heated. Slide onto a plate.
- 10
Repeat for the second omelette.
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