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. I frequently use leftover broccoli from a previous meal for this dish. —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


  • 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.


  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.

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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"

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."

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 User ID: 2025425 222975
Reviewed Mar. 17, 2015

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

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."

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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