Broccoli and Cheese Omelet
8 large Eggs
1/2 cup Water
1/2 teaspoon Salt
Pepper to taste
1 1/3 cup Shredded Cheddar cheese
2 cups cooked broccoli Florets
4 tablespoon Margarine or olive oil
1. Whisk eggs, water, salt and pepper until blended.
Have your fillings chopped and at room temperature.
2. Heat a 10-inch nonstick skillet until it’s good and hot.
Add 1 tablespoon margarine and tilt pan to coat.
Add 1/2 cup egg mixture. Work your way around the pan,
drawing egg from edge to center. Repeat until egg
stops flowing but is still moist on top.
3. Put 1/4 the cheese and broccoli on half of omelet.
Fold unfilled side over filling.