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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.

Martha Stewart Living, January 2012

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Credit: Andrew Purcell

Recipe Summary test

prep:
15 mins
total:
15 mins
Servings:
1
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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