Broccoli & Cheese Omelet

I love trying recipes from fellow Secret Recipe Club members and sharing them here on the blog. I, of course, do that once a month for my reveal day post, but I also love to peruse other groups' blogs other than my group, Group D. This recipe comes from Cindy of Hun...What's For Dinner? who is in Group A. I modified it to using 2 whole eggs, instead of 1 egg and 2 egg whites, but otherwise I kept it pretty much how Cindy made it. I have always loved broccoli and loved eating cheese on broccoli, so I knew I would love this recipe. I adore the almonds in the omelet. They add a nice crunchy texture that is otherwise missing in this omelet, but they don't overwhelm it with an unpleasantness by any means. I was very skeptical about adding them, but I wanted to be a teensy bit adventurous and I am very glad that I was. Thanks, Cindy, for a wonderful recipe!

(Print)
What you need:

• 1 Tbsp. olive oil
• 1/4 cup broccoli florets, chopped
• 1/2 small onion, diced
• 1/4 cup sweet bell pepper, chopped
• 1/4 cup slivered almonds
• 1/4 cup shredded sharp cheddar cheese
• 2 eggs
• 2 Tbsp. milk
• Salt and pepper
• 2 Tbsp. butter

Directions:

1. Heat olive oil in a small skillet over medium heat. Cook broccoli, onion, red pepper, and almonds until onion is softened and broccoli is tender. Season with salt and pepper.
2. Remove broccoli mixture and set aside. Swipe the small skillet clean and add butter. Melt over medium low heat.
3. In a bowl, beat eggs with milk and salt and pepper.
4. Pour into skillet and use the spatula to move set eggs into the center and tipping the skillet to get the uncooked eggs on the edges. 
5. When your eggs are all softly set, add 3/4 of the filling and cheese.
6. Flip one side of the omelet onto the other - or - do it the proper way and flip it to the center and then the center onto the remaining side.
7. Serve topped with remaining topping and cheese.

Recipe from Hun...What's For Dinner?

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