Food & Cooking Recipes Breakfast & Brunch Recipes Broccoli-and-Cheese Over-Easy Omelet By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Andrew Purcell Prep Time: 15 mins Total Time: 15 mins Servings: 1 Browning the cheese in the pan develops and concentrates the flavor so you can use less. Keeping the yolk whole but still runny creates a rich sauce for the omelet. Ingredients ½ teaspoon extra-virgin olive oil 1 ¼ cups thinly sliced broccoli florets 1 scallion, thinly sliced on the bias Coarse salt and freshly ground pepper 1 tablespoon plus 1 teaspoon grated Parmigiano-Reggiano cheese (¼ ounce) 1 large egg, plus 2 large egg whites Crushed red-pepper flakes, for garnish Directions Heat oil in a medium skillet over medium heat. Cook broccoli and scallion covered, stirring occasionally, until tender, about 4 minutes. Season with 1/8 teaspoon salt and some pepper. Transfer to a plate. Add cheese to skillet. Cook over medium-high heat until melted and golden, about 1 minute. Reduce heat to medium-low. Add egg and egg whites. Keeping egg yolk intact, drag a spatula through the whites to spread them evenly in the pan. Cook, covered, until whites are set and yolk is still runny, 1 to 1 1/2 minutes. Top with broccoli-scallion mixture, and fold omelet over. Sprinkle with a pinch of red-pepper flakes. Cook's Notes Serving Suggestion: To work whole grains into the breakfast, serve with one or two slices of whole-wheat toast. Cook's Notes Smart Substitution: Using a ratio of two egg whites to one whole egg slashes calories without sacrificing flavor. Print