French Omelet Tomato Broccoli Omelette

French Omelet Tomato Broccoli Omelette

add broccoli... cook slowly... top with diced tomato sliced green onion.


Serves 1

3 eggs

Salt and pepper, to taste

1 teaspoon butter

1/2 cup fresh broccoli chopped fine

1 large tomato, diced fine

2 small green onions, sliced

fresh parsley for garnish (optional)

tomato half for garnish (optional)

Beat eggs with salt and pepper until frothy. Heat butter in a nonstick 8-inch skillet over low heat; add eggs; then add broccoli evenly over the wet eggs; cook slowly, lifting edges to let uncooked egg run underneath.

When omelet is almost cooked but still shiny on top, cover and continue cooking until surface dries, about 1 minute.

Fold 1/3 of the omelet over the center, roll the omelet out of the pan onto a heated serving plate. Top with diced tomato and sliced green onions; garnish with parsley, a tomato half and serve.

Wine suggestion: Champagne