This easy broccoli cheese omelette for one is a savory breakfast lover's dream! It's warm, cheesy, packed with veggies, and comes together in just 10 minutes with one pan.
If you've ever wondered how to make a perfectly fluffy omelette at home, you'll want to save this recipe. The tricks I use in this simple recipe are: whisking the eggs well, using milk, and keeping the heat medium-low so that I don't overcook the eggs and risk tearing.
If you're on a roll with savory breakfasts, you might also love this simple egg and avocado toast or these cream cheese scrambled eggs. I have both in regular rotation here. And for you broccoli cheddar fans, do not miss this broccoli cheddar soup for one if you're craving something cozy later in the day.
🌿 Ingredients
Feel free to swap out the whole milk with a different kind of milk; whatever you usually keep on hand. I like using sharp cheddar for this recipe, but any kind of cheddar works! If you don't have a box grater, feel free to use pre-shredded cheese.
Steamed or leftover broccoli works great here if you don't want to buy extra ingredients, making this an easy way to use up what's already in your fridge.
See recipe card below for exact quantities.
⚙️ Equipment recommendation
A 7-8 inch skillet (affiliate link) makes a huge difference for single-serve omelettes. Too large a pan and the eggs will spread too thin.
📝 Instructions
🥧 Serving suggestions
I love this omelette for busy weekdays, but it's equally perfect for a relaxed weekend breakfast with a hot cup of coffee. Pair it with toast, fruit, or even a small side salad for a well-rounded meal; whatever you have on hand is fair game here.
🍳 Recipe
Quick Broccoli Cheese Omelette
Ingredients
Equipment
Method
- Grate: Use a box grater to freshly grate the cheese, or just use pre-shredded cheese.¼ cup sharp cheddar cheese
- Chop: Finely chop the onion, and chop the broccoli and any tender stems into small bite-sized pieces.2 tablespoons yellow onion, 2 tablespoons broccoli
- Whisk: Whisk the eggs and milk in a small mixing bowl.2 large eggs, 1 tablespoon whole milk
- Sauté: Warm the butter in a small skillet over medium-low heat until it shimmers and sauté the onion and broccoli for a minute or two to soften; set veggies aside.1 tablespoon unsalted butter
- Cook: Add the eggs and cook undisturbed for about 1 minute, then gently pull the edges toward the center, letting the uncooked egg flow underneath. Once the top looks mostly set but still glossy, sprinkle cheese and veggies over one half. Fold the omelette and cook another 30-60 seconds until melty inside.
- Enjoy: Slide onto a plate, season with salt and pepper and enjoy immediately.sea salt, freshly ground black pepper
Nutrition
Notes
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