1 Cup broccoli forets
1/4 Cup minced sweet onion (this is optional)
1/2 Cup shredded cheese
2 Teaspoons butter
1 Tablespoon water
Place cup of water in small sauce pan and bring to a boil. Trim the broccoli into florets (about 1/2 inch-1 inch pieces). Place the florets in the boiling water and cover. Bring back to a boil. Lower heat to less than 1/4 heat and boil for 10 minutes.
Mince sweet onion.
Beat 4 eggs with a tablespoon of water. Preheat frying pan over just under medium heat.
Check broccoli. When fork can pass through easily, it’s done. Drain water from pan. Place pan back on heat. Add teaspoon of butter and onions and saute for two minutes, stirring frequently. Remove from heat.
Coat frying pan with teaspoon of butter. Pour in egg mixture. Watch. When clear windows begin to turn yellow or white, a cooked egg floor has formed in pan. At this point add broccoli and onion mix to half of the egg mixture and cheese to the other half.
Cover and cook five minutes. When cheese is fully melted and there is no runny, wet egg, fold the cheese half over the vegetable half. Allow any vegetable juices to boil off.
Congratulations! You’ve made a broccoli and cheese omelet!
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