Menu
Mediterranean Omelet Mediterranean Omelet
Veggie Omelet with Goat Cheese Veggie Omelet with Goat Cheese
Mushroom Spinach Omelet Mushroom Spinach Omelet
Vegetable Omelette Vegetable Omelette
Goat Cheese & Ham Omelet Goat Cheese & Ham Omelet
Italian Omelet Italian Omelet
Tuna Cheese Omelet Tuna Cheese Omelet
Jack Cheese Oven Omelet Jack Cheese Oven Omelet
Pizza Omelet Pizza Omelet
Greek Veggie Omelet Greek Veggie Omelet
Cream Cheese & Chive Omelet Cream Cheese & Chive Omelet
Fresh Vegetable Omelet Fresh Vegetable Omelet
Tomato and Green Pepper Omelet Tomato and Green Pepper Omelet
Cheddar-Ham Oven Omelet Cheddar-Ham Oven Omelet
Cheddar Hash Brown Omelet Cheddar Hash Brown Omelet
Asparagus Cream Cheese Omelet Asparagus Cream Cheese Omelet
Ham & Feta Omelet Ham & Feta Omelet
Baked Omelet Baked Omelet
Mediterranean Vegetable Casserole Mediterranean Vegetable Casserole
Mozzarella & Spinach Breakfast Casserole Mozzarella & Spinach Breakfast Casserole

Mediterranean Broccoli & Cheese Omelet

8 reviews
Test Kitchen Approved
Total Time

Prep/Total Time: 30 min.

Makes

4 servings

Updated: Sep. 27, 2023
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
Next Recipe

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

Directions

  1. Preheat broiler. In a large saucepan, place steamer basket over 1 in. water. Place broccoli in basket. Bring water to a boil. Reduce heat to a simmer; steam, covered, until crisp-tender, 4-6 minutes.
  2. In a large bowl, whisk eggs, milk, salt and pepper. Stir in cooked broccoli, grated cheese and olives. In a large cast-iron or other ovenproof skillet, heat oil over medium heat; pour in egg mixture. Cook, uncovered, until eggs are nearly set, 4-6 minutes.
  3. Broil 3-4 in. from heat until eggs are completely set, 2-4 minutes. Let stand 5 minutes. Cut into wedges. Sprinkle with shaved cheese and parsley.

Nutrition 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.