The broccoli omelette is a vegetarian dish loved for its bold flavor and soft, moist texture, enriched with a touch of crunchiness. This versatile dish can be served as a main course, but thanks to its consistency, it is perfect as a filling for sandwiches and focaccia, ideal for school or work. It is perfect among appetizers and also finds its place in aperitifs, served in cubes as finger food.
To prepare it, I start by cooking the broccoli in a pot. Part is used for the omelette, while the rest I use to dress a first course or serve as a side dish for other meals. The broccoli cooked in a pot keeps in the refrigerator, covered, for a couple of days, allowing me to consume it or prepare the omelette at different times.
For cooking the omelette, use a good non-stick pan to minimize the use of fats. Also, I rely on a flat lid to turn it since I am not (yet 😅) able to perform the classic chef’s wrist flip to turn it in the air!
Before moving on to the recipe, I remind you of other delicious and versatile recipes
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Energy 255.59 (Kcal)
- Carbohydrates 8.94 (g) of which sugars 2.13 (g)
- Proteins 19.70 (g)
- Fat 16.96 (g) of which saturated 6.56 (g)of which unsaturated 6.12 (g)
- Fibers 3.50 (g)
- Sodium 818.52 (mg)
Indicative values for a portion of 240 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 eggs
- to taste salt
- to taste pepper
- 1 tablespoon grated Parmesan cheese
- 1 drizzle extra virgin olive oil (to grease the pan)
- 250 g broccoli (in pot)
Tools
My advice is to cook the omelette in a 20 cm non-stick pan
- 1 Pan
- 1 Lid
Preparation
In a large bowl, crack the eggs and add a pinch of salt, pepper, and Parmesan cheese. Beat lightly with a fork. Heat a non-stick pan with a drizzle of oil and once hot, add the broccoli, then pour in the beaten eggs. Cover with a lid and let it cook over low heat.
After about three minutes, check the omelette: the edges will be set, but the center might still be too liquid. Use a spatula to make small holes in the center to promote even cooking, then cover again and cook for a couple more minutes, being careful not to burn the bottom. Once the surface appears dry, flip the omelette using a flat lid. Cover again and cook for another minute. Turn off the stove and your omelette is ready to enjoy!
The omelette is perfect when it has an uneven appearance, with visible egg whites creating a pleasant contrast of textures. The surface should be golden and inviting, while the inside should retain the right moisture, ensuring a soft and succulent texture.
NOTES
The broccoli omelette is delicious when freshly prepared and served hot, but it is also suitable to be used in appetizers or sandwiches. It can thus be prepared in advance and enjoyed at room temperature, without losing its flavor and texture.
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