Broccoli Omelet With Tomato Salad Recipe

Name: Broccoli Omelet With Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups chopped broccoli (about 1 small head); 1 tablespoon unsalted butter; 3 cups frozen shredded hash browns (about 8 ounces); Kosher salt and freshly ground pepper; 8 large eggs; 2 tablespoons milk; 1 1/2 cups shredded havarti or cheddar cheese (about 6 ounces); 2 tablespoons extra-virgin olive oil; 1 tablespoon red wine vinegar; 1 teaspoon dijon mustard; 8 small tomatoes, cut into wedges; 2 scallions, chopped

Servings: persons

3 cups chopped broccoli (about 1 small head)
1 tablespoon unsalted butter
3 cups frozen shredded hash browns (about 8 ounces)
Kosher salt and freshly ground pepper
8 large eggs
2 tablespoons milk
1 1/2 cups shredded havarti or cheddar cheese (about 6 ounces)
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon dijon mustard
8 small tomatoes, cut into wedges
2 scallions, chopped

1
Preheat the oven to 375 degrees F. Put the broccoli in a microwave-safe bowl and sprinkle with 3 tablespoons water.
2
Cover with plastic wrap and microwave until crisp-tender, about 4 minutes; drain.
3
Meanwhile, heat the butter in a medium nonstick ovenproof skillet over medium heat.
4
Add the hash browns and season lightly with salt and pepper.
5
Cook, stirring occasionally, until golden brown, about 15 minutes.
6
Whisk the eggs, milk, cheese, 1/2 teaspoon salt, and pepper to taste in a large bowl and stir in the broccoli.
7
Pat the hash browns into an even layer, then pour the egg-broccoli mixture on top.
8
Transfer the skillet to the oven and bake until the omelet is just set, 15 to 20 minutes.
9
Whisk the olive oil, vinegar and mustard in a bowl.
10
Add the tomatoes and scallions and toss.
11
Season with salt and pepper.
12
Invert the omelet onto a plate and cut into wedges.
13
Serve with the tomato salad.
14
Per serving: Calories 502; Fat 34 g (Saturated 15 g); Cholesterol 483 mg; Sodium 696 mg; Carbohydrate 24 g; Fiber 4 g; Protein 27 g
15
Photograph by Christopher Testani

637

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups chopped broccoli (about 1 small head), 1 tablespoon unsalted butter, 3 cups frozen shredded hash browns (about 8 ounces), Kosher salt and freshly ground pepper, and more.

Yes, Broccoli Omelet With Tomato Salad falls under the Breakfast category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Broccoli Omelet With Tomato Salad

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