Quick and Easy: Broccoli Omelet

Broccoli Omelet

• 1 teaspoon olive oil
• 1 tablespoon chopped onion
• 2 tablespoons sliced mushrooms
• 3/4 cup small broccoli florets
• 2 tablespoons water
• 3 cherry tomatoes, quartered
• 1 teaspoon unsalted butter
• 3 large eggs
• 1/2 teaspoon half and half
• 1 1/2 teaspoons unsalted butter
• 1/8 teaspoon red pepper flakes
• 2 tablespoons shredded Cheddar
• Pepper to taste

Heat 9-inch omelet pan or skillet with sloping sides until warm. Add olive oil, onion and mushrooms and stir-fry over medium heat for about 1 minute. Stir in broccoli and water. When broccoli is just crisp, tender and bright green, add quartered cherry tomatoes, stir-fry briefly then set aside, covered to keep warm.

In small bowl whisk together the eggs and half and half. Melt butter in hot skillet and add eggs and swirl around side and edges, tipping so uncooked egg slides under the egg mass.

Place vegetables across the center of the omelet, sprinkle with hot pepper flakes and cheese. Slide omelet out of pan, folding in thirds as it rolls out of the pan onto a serving plate. Sprinkle with freshly ground black pepper, if desired, and serve immediately.

Nutritional analysis per serving: 448 calories, 25 grams protein, 9 grams carbohydrate, 3 grams fiber, 35 grams fat, 679 milligrams cholesterol, 302 milligrams sodium.