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
Storage: Omelettes don't store well, but leftovers can be refrigerated for up to 1 day and reheated gently.
Substitutions: Swap cheddar with Swiss, Monterey Jack or feta. Use spinach, bell peppers, or mushrooms instead of broccoli.
Meal prep: Pre-chop a small container of broccoli to make weekday omelettes faster.
