ONE-EGG OMELET WITH CHOPPED BROCCOLI

ONE-EGG OMELET WITH CHOPPED BROCCOLI

Ingredients:
2 Tbsp water
¼ cup chopped tomato
1 Tbsp chopped fresh basil or cilantro
1 tsp extra-virgin olive oil
1 clove garlic, crushed or grated
¼ tsp coarse salt
⅛ tsp ground black pepper
4 large eggs
1 oz (30 g) shredded cheddar cheese

Directions:
1. In small covered saucepan over medium-low heat, cook broccoli in water for 4 minutes, or until
broccoli is fork-tender. Drain off excess moisture, then add tomato, basil or cilantro, oil, garlic, salt,
and pepper. Stir to blend. Keep warm over low heat.
2. Heat small heavy nonstick skillet over medium heat until hot enough that a drop of water sizzles.
Coat with cooking spray. Beat 1 egg until frothy and add to pan, tilting pan to let egg run to edges.
Cook, undisturbed, for 2 minutes, or until egg is set along edges and center is moist but not runny.
3. Slide egg “pancake” onto plate. Place ¼ cup of the broccoli mixture on half of egg and top with
one-quarter of the cheese. Fold egg over to make omelet. Repeat with remaining eggs.