Broccoli-and-Cheese Over-Easy Omelet

Name: Broccoli-and-Cheese Over-Easy Omelet
Prep time: 15 min
Total time: 15 min
Ingredients: 0.5 teaspoon extra-virgin olive oil; 1.25 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

By

Martha Stewart Editors

Updated on May 16, 2017

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.