Omelets have always been at the top of my list for favorite breakfast foods. They are also one of my signature foods to cook that friends new and old know about. While, I mostly made them pop with my knack for combining scrumptious ingredient combinations, I finally have a go-to technique for making them. This Broccoli and Cheddar Omelet Recipe is my current favorite and thought it would be yummy to share. This post has been sponsored by Eggland’s Best. All thoughts and reviews are my own.
Since broccoli is currently in season here in Florida, I thought it would be a fun ingredient to feature in my recipe. Along with sharing this tasty idea, I’m also sharing a way for you to also show off your egg-cellent recipes, too. Here’s how it works! Showcase your hometime pride by submitting your favorite local/state ingredients or dishes. Enter the 2018 Eggland’s Best “America’s Best Recipe” Contest here between now and April 30th! One grand prize winner will receive $10,000! How awesome is that?
Now back to my yummy goodness! I’m kind of an Eggland’s Best girl nowadays. I keep stocked on their regular eggs and their ready-to-eat Hard-Cooked Peeled Eggs to for a quick egg salad sandwich (my favorite) because I love the extra nutritional benefits and quality what you get when you choose their eggs.
Broccoli & Cheddar Omelet Recipe
Let’s get cooking! Now before you jump in to making this mouth watery omelet recipe, you have to know that to make this omelet perfectly you need some things. Without a small non-stick pan AND small non-stick spatula, this omelet will not be melty perfection. Trust me, I have years of experience in lousy recipe making and know that these two things are the springboard for all good things omelet. After that… it’s all about the ingredients.
For my yummy recipe, you’ll need perfectly steamed broccoli before starting the make the omelet. I like to take a quick shortcut and pan-steam mine by adding water and a cover.
Let’s create an omelet base with two Eggland’s Best Eggs whisked with a fork along with a splash of water.
Add butter to a warmed pan on medium high heat. When the butter is melted, pour the egg mixture in the pan. Sprinkle sea salt evenly over the egg in the pan. Now, I want to really urge that this recipe needs constant attention. You don’t want to get distracted for even a minute, and trust me… I know! 😛
After the egg is in the pan for about 30 seconds, start by tilting the pan and holding the egg up with the spatula to allow for the liquid egg to drop down to the bottom of the pan. Repeat this process for 1-2 minutes until there is very little liquid left on top.
Then add the cover to the top of the pan for about 30 more seconds, then add the steamed broccoli and cheddar to one half of the cooked egg. Turn the heat off and carefully fold the other half of the omelet over the half with the broccoli and cheese. Return the cover for about 30 more seconds or until the cheese is melted. Serve and enjoy!
Don’t forget to enter the 2018 Eggland’s Best “America’s BestRecipe” Contest by 4/30! Good luck!
Do you make omelets? What are some of your fav toppings? Do you have any cooking tricks to share?