Tuesday, September 13, 2016

Broccoli and Cheese Omelet

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. 

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