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Mediterranean Broccoli & Cheese Omelet

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

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

  • 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.
  • 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 eggs are nearly set.
  • 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.
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.

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Reviews

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Average Rating:
  • Albert
    May 13, 2020

    Dear Mary, I really enjoyed your omelet recipe because of the ease in making it. Unlike the other omelet recipes that call for you to flip one side, yours is so much easier, I've even went a step further and made an asparagus to one and I even made one with fried okra (Let me point out you have to fry the okra before adding it to the omelet) but, I just wanted to show the many ways I've used your recipe. Thanks again. Al

  • mrscrazyed1
    Jul 4, 2017

    This was a great omelet and easy to prepare. I often have broccoli in the fridge that needs to be used, and this recipe is a great way of taking care of that. I only gave it four stars as I did not care for the leftovers. There's only me and this makes quite a large omelet. Will play with the recipe to see if it can be tweaked for single servings.

  • wizardmickey
    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
    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
    Mar 17, 2015

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

  • rkl1880
    Mar 17, 2015

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

  • tsuop
    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
    Mar 17, 2015

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