Broccoli Omelette| Broccoli Scrambled Eggs

Broccoli Egg Omelette- Omelette and scrambled eggs are generally meant for breakfast. But these are versatile with the addition of veggies you could make it healthier and tastier as well as be can served as a brunch. Call it a side cours for lunch as it pairs almost with rice and any curry. Omelette is an easy quick to make filling dish,  I have tried many a version of omelette at home. I have shared some of these recipes here. This is one of the healthiest omelette as it includes broccoli in it.

My son likes it a lot he calls this omelette a pizza as it is thick and I serve them pie-cut (triangular slices like a pizza slice) to him. Earlier I had made this omelette for him by fine chopping the broccoli so that he wont recognize it. This time it was done with medium sized pieces, he asked me very innocently "why did you put the pieces of tree in the omelette mom?" and he calls this omelette as tree pizza :-)

Check my other omelette recipes with veggies; Spinach Omelette, Mixed Vegetable Omelette, Spanish Omelette with potatoes.

Broccoli Omelette

Prep time

5 mins

Cook time

5 mins

Total time

10 mins

Author: Eliza Lincy
Cuisine: American
Category: Breakfast

Yields: 3

Ingredients

• Broccoli, chopped- 1/2 small sized head
  Eggs- 3
  Milk- 2 tablespoons (optional)
  Onion, chopped-1
  Pepper- big pinch
  Salt- to taste
  Oil- 2 teaspoons

Instructions

• Wash and finely chop the broccoli florets; cut the thick stem into small pieces so that it wont taste raw. Finely chop the onion and set aside.
• Heat oil in a nonstick pan and add the onion and broccoli together and saute for a minute or two with a pinch of salt just to half cook them. Cook according to the size of the broccoli pieces, the colour should not change while cooking.

• Beat the three eggs and milk together in a bowl using a fork or whisk with a pinch of salt and pepper.
• Spread the cooking broccoli and onion in to thin even layer.
• Pour the beaten eggs on top of the cooking broccoli and egg and spread evenly if necessary by swirling the pan or using a spatula.(drizzle oil if necessary, Add grated cheese if you wish to indulge ;-))
• Close with a lid and allow to cook for few minutes. Flip the egg using a ladle and allow to cook if necessary.
• I got a thick well cooked omelette even without turning the side of omelet as I cooked the omelette closed. 
• If you are using more than 3 eggs to make omelette at a time in a wide pan, just cook the omelette on stove top few minutes and cook inside a preheated oven till the top of the omelette get cooked.
• To make scrambled egg cook the broccoli and onion as mentioned above and add the beaten eggs and stir and cook the egg using a ladle. Do not over cook the eggs.Remove the eggs from stove before it starts to get brown colour.

Notes

• I have used here 20 cm pan to make this omelette. Use 20-22 cm pan to get a thick omelette which you could cut into pieces and serve which saves your time.
• You could make individual omelettes by beating the eggs separately and adding the cooked broccoli and onion mixture and season with pepper and salt and then cook even keeping the pan open.
• You could add grated cheese or chopped cottage cheese if you wish.

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Spinach Omelet/ Spinach and Cheese Omelet

     Spinach Omelet is a Spanish dish. The spinach is sauteed in oil and then added to the beaten egg because the egg is generally not flipped and cooked on the other side. But here, I have flipped the egg and cooked the other side as well. Since the spinach leaves are edible as raw, I have planned to make them without sauteing  it. I am reluctant to loose any nutrients from the leafy spinach. But combined with the egg the spinach leaves do not taste raw and are actually tasty.

INGREDIENTS:

Eggs-2

Spinach-5 medium sized leaves

Onion, chopped - ½

Pepper- large pinch

Salt- to taste

Mozzarella Cheese, grated – 2 teaspoons

Oil- 1 teaspoon

PROCEDURE:

• In a bowl crack two eggs and beat well till frothy.
• Add spinach, onion, pepper and salt and mix well.
• Heat a shallow pan and the oil then add the egg mixture and spread as round shape.

 

• On top of that sprinkle the cheese as a thin layer.
• Flip the egg and cook for a minute and serve with bread.

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Vegetable Omelette/ Omlet/ Healthy Omelette

    This omelet is healthy as it contains proteins, vitamins, fats. I prepare this omelet for my kid when he normally does not eat anything. And If he eats this I feel like he had the nutrients essential for a day. For adults those who does not eat vegetables this is the  trick to hide vegetables in a tasty way.

     In this recipe I have used onion, carrot and beans. You can use veggies as you desire. Grated potatoes, spinach also can be added instead of this.

INGREDIENTS

Egg-1

Onion, chopped - 1 teaspoon

Carrot, finely grated- 3 teaspoons

Beans, finely chopped- 3

Pepper- pinch

Salt- to taste

Oil- 1 teaspoon

PROCEDURE

• Slit the beans in to two lengthwise and chop it very finely
• In a pan add a teaspoon of oil and sauté the beans with salt on medium flame for two minutes till the freshness of the beans slightly disappears.
• In a bowl crack the egg and beat well then add grated carrots, chopped onions, sauteed beans and salt. Beat well with a spoon.
• In a pan add a teaspoon of oil and add the egg mixture and spread and cook.
• Flip the egg and cook on the other side.
• If you are serving for a kid cut the omelet in to wedges using a knife and serve.

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Spanish Omelette/ Spanish Tortilla/ Tortilla Espanola/ Tortilla de patata

     Spanish omlette (or) Spanish tortilla, is not to be confused with Mexican tortilla. It is a typical Spanish dish consisting of a thick egg omelette made with potatoes and fried in olive oil. Mexican tortillas is rather a type of thin flat bread.

     Eggs are one of those rare dishes that can be eaten at any meal, whenever you want something fuss-free. What I love is that they are so instant and light.

INGREDIENTS

Eggs-3

Olive oil- 3teaspoons

White onion-1

Potatoes, chopped-2

Chicken sausages, sliced-3 (optional)
Garlic-1clove

Dried chilli flakes- ½ teaspoon

Chilli powder-a large pinch

Pepper & salt- to season

PROCEDURE

• Heat oil in a pan and in low heat cook the onions for about 10 mts or on medium flame 5minutes. Then add the garlic and cook for 2mts. Add potatoes and cook till the potatoes are cooked through.
• Cook the sausages in a frying pan until golden.
• Beat the eggs in a large bowl until smooth, fold the potato onion mixture, sausages, chilli flakes, chilli powder and season with pepper and salt.
• Heat the pan, add a drizzle of oil, once hot, carefully pour the mixture and spread evenly.
• Reduce the heat and cover with foil. Cook until set. Allow to cool and turn the pan upside down then cut into wedges and serve.
• Note: Transfer tortillas to preheated oven if you make big tortillas using more than 5 eggs. This allows cooking inside of the tortilla.

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