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Mediterranean Broccoli & Cheese Omelet Recipe
Mediterranean Broccoli & Cheese Omelet Recipe photo by Taste of Home
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Mediterranean Broccoli & Cheese Omelet Recipe

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My Italian mother-in-law taught me to make this omelet years ago—she would make it for breakfast, lunch or dinner and eat it on Italian bread. This is one of my favorite ways to use up leftover broccoli. —Mary Licata, Pembroke Pines, Florida
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 2-1/2 cups fresh broccoli florets
  • 6 large eggs
  • 1/4 cup 2% milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup grated Romano cheese
  • 1/3 cup sliced pitted Greek olives
  • 1 tablespoon olive oil
  • Shaved Romano cheese and minced fresh parsley

Nutritional Facts

1 wedge (calculated without shaved Romano cheese): 229 calories, 17g fat (5g saturated fat), 290mg cholesterol, 775mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 15g protein.

Directions

  1. Preheat broiler. In a large saucepan, place steamer basket over 1 in. of water. Place broccoli in basket. Bring water to a boil. Reduce heat to a simmer; steam, covered, 4-6 minutes or until crisp-tender.
  2. In a large bowl, whisk eggs, milk, salt and pepper. Stir in cooked broccoli, grated cheese and olives. In a 10-in. ovenproof skillet, heat oil over medium heat; pour in egg mixture. Cook, uncovered, 4-6 minutes or until nearly set.
  3. Broil 3-4 in. from heat 2-4 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges. Sprinkle with shaved cheese and parsley. Yield: 4 servings.
Originally published as Mediterranean Broccoli & Cheese Omelet in Breakfast & Brunch Bookazine 2014, p68

Sparkling Wine

Enjoy this recipe with a sparkling wine.


Reviews for Mediterranean Broccoli & Cheese Omelet

AVERAGE RATING
(6)
RATING DISTRIBUTION
5 Star
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MY REVIEW
wizardmickey User ID: 8315090 223904
Reviewed Mar. 31, 2015

"I'm only going to try this because of your last name. lol. I just know it'll be yummy!

Michelle Licata, San Mateo, CA"

MY REVIEW
SanditheCat User ID: 1238615 223544
Reviewed Mar. 25, 2015

"This was delicious and so easy to make. I substituted cheddar cheese for the Romano because that's what I had on hand. I calculated 6 points for WW, so for me, it's light. I served it with salad and fruit, so it made a nice meal. A keeper for sure."

MY REVIEW
Woodford User ID: 7665097 222989
Reviewed Mar. 17, 2015

"My dad used to make it with peas and any other veggie--usually broccoli--we love it!"

MY REVIEW
rkl1880@yahoo.com User ID: 2025425 222975
Reviewed Mar. 17, 2015

"When is Taste of Home going to add printing options of 3x5 & 4x6 recipe card size?"

MY REVIEW
tsuop User ID: 6274346 222964
Reviewed Mar. 17, 2015

"Love this .........It's a good way to serve broccoli to my husband, who really doesn't like it but will eat anything with cheese in it : )) I eliminate the olives because I don't like them."

MY REVIEW
cathybuxy User ID: 449274 222961
Reviewed Mar. 17, 2015

"This looks so good. My Italian mother makes it with asparagus and no olives."

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