Food & Cooking Recipes Breakfast & Brunch Recipes Broccoli-and-Cheese Over-Easy Omelet Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print