Thursday, October 22, 2009

Broccoli Cheese Omelet

This morning I awake at 5:55am. What was that sound? Silence? Normally, I wake up to Jacob yelling at me from his room. In no uncertain toddler babble terms, he lets me know he is ready to get up. I take advantage of this rare opportunity to have a few minutes to myself. Then, I start thinking about breakfast.

We are on a pretty strict breakfast schedule. Every morning Art has oatmeal with dried fruit and a splash of milk, I have Wheat Chex and soy milk, and Jacob has Cheerios with milk and some of my Wheat Chex. Every other morning I make eggs. Occasionally, I will make pancakes.

This morning, since I am still the only person up, I decide to make an omelet.
An omelet is a great way to get veggies and protein at the start of the day.

In the interest of full disclosure, I must confess I do not eat eggs. One reason for a reader to trust an egg hater's omelet recipe: two egg lovers, Art and Jacob, give this omelet a thumbs up. So, please, keep reading.

Making a picture perfect omelet can be a little intimidating, but I don't let that stop me. If it doesn't come out of the pan perfectly, just call it "scrambled eggs with broccoli and cheese."


1 cup broccoli florets, most of the stem removed
1/2 Tablespoon butter
1 clove garlic, minced
1/2 cup chopped spinach
4 large eggs
1 Tablespoon milk
dash of salt
dash of pepper
1/2 cup finely grated extra sharp cheddar cheese


Simmer broccoli florets in a small pot of salted boiling water for 4 minutes. Drain. In a small saute pan, melt butter over medium heat. Add garlic and spinach. Stir for one minute, or until spinach wilts slightly. Remove to a plate.
In a bowl, whisk eggs, milk, salt, and pepper until fluffy. Pour eggs into saute pan heated over medium heat. Let cook until edge of omelet is set. Run plastic spatula around the edge while tilting the pan to let uncooked egg run to the edge. Repeat until omelet is set and no longer runny. Place spinach and garlic, broccoli, and shredded cheese on one side of omelet. Run spatula under omelet and fold in half. Carefully move to a serving plate.

Jacob, not fully awake, and Gerard enjoying breakfast

1 comment:

  1. Though I've never really been a great broccoli fan, I still think it might be good after all. Stuffed Omelette is a go-ahead anyday!