Omelet with Broccoli, Cheddar and Roasted Red Peppers

Omelets are a great way to use leftover vegetables, meats and cheese that you may have in the fridge.

This recipe combines fresh, slightly crisp broccoli, with tangy, roasted red peppers from a jar, cheddar cheese and a touch of cream cheese to make it rich and satisfying.

I started by sauteing the broccoli in butter until it started to brown. Then I threw in the diced red peppers, a little water, and covered the pan for 2 minutes to let it steam.

I removed the vegetables, and wiped out the skillet before adding more butter. I whisked the eggs with a little cream, salt and pepper, then added them to the pan.

Once the eggs were almost cooked, I dropped dollops of cream cheese on top.

Then I added shredded cheese…

Then I added the cooked broccoli and peppers. Note that if you keep the vegetables to one side of the omelet, it makes it easier to flip over when you slide it out of the pan.

If you are cutting down on fats in your diet, feel free to use egg whites instead of whole eggs.

Slide your spatula under the eggs to be sure they are not stuck to the bottom, and shake the pan slightly, so that they can slide easily onto a plate. Garnish with some minced green onions or parsley.

Omelet with Broccoli, Cheddar and Roasted Red Peppers

Servings:  1

• 1 tablespoon organic butter, divided
• 1/2 cup chopped broccoli
• 2 tablespoons diced roasted red pepper (from a jar)
• 2 large organic eggs
• 1 tablespoon organic cream or half and half
• 1/8 teaspoon sea salt
• 1/8 teaspoon black pepper
• 1 tablespoon cream cheese
• 1/4 cup shredded cheddar cheese
• Minced scallions, chives or parsley for garnish

Directions:

In a small non-stick skillet, melt 1/2 tablespoon butter over medium heat and add the broccoli, along with a pinch of salt.  Saute for two minutes until it begins to brown.  Add the roasted red peppers and 1 tablespoon water and cover the pan to steam for 2 minutes, until the broccoli is tender.  Remove the vegetables from the pan onto a plate. Alternatively, you can cook the broccoli and peppers in a bowl in the microwave for 1 minute and set aside.

In a small bowl, beat 2 eggs with cream and a pinch of salt and pepper.   Wipe out the skillet and add the remaining butter to the pan, then pour in the eggs.  Wait a few seconds until they begin to set, then start pushing them in from the sides with a wooden spoon, while tipping the pan, so that the uncooked eggs in the middle move to the outer edges. 

When the surface no longer has big puddles of uncooked eggs, lower the heat and add dollops of cream cheese evenly over the eggs.  Then sprinkle on the shredded cheddar cheese, and add the broccoli/pepper mixture to one side of the eggs.  Loosen the omelet from all sides of the pan with the spoon, and tip the pan sideways to slide the omelet onto a plate, broccoli side first.  Use the pan to fold the omelet in half as you release it.

Garnish with scallions, chives or parsley.