Baked omelette with broccoli
A simple and nutritious baked omelette loaded with tender broccoli and seasoned to perfection.
Instructions
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Prepare the Broccoli
- Preheat the oven to 375°F (190°C).
- Steam or lightly blanch the broccoli florets until they are tender but still bright green. Set aside.
- Prepare the Broccoli
- Preheat the oven to 375°F (190°C).
- Steam or lightly blanch the broccoli florets until they are tender but still bright green. Set aside.
- Prepare the Omelette Mixture
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper until fully combined.
- Assemble the Omelette
- Grease a small oven-safe dish or ramekin.
- Spread the broccoli florets evenly in the dish.
- Pour the egg mixture over the broccoli, making sure the florets are well coated.
- Sprinkle shredded cheese (optional) on top if desired.
- Bake
- Bake in the preheated oven for 15-20 minutes, or until the omelette is puffed up and golden, and the center is set.
- Serve
- Remove from the oven and let it cool slightly before slicing.
- Serve the baked omelette warm, garnished with fresh herbs if desired.
Recipe notes
- You can add other vegetables like spinach, mushrooms, or bell peppers to the omelette.
- For a dairy-free option, substitute the milk with a plant-based alternative and omit the cheese or use a dairy-free version.
- This baked omelette can be stored in the refrigerator for up to 2 days. Reheat in the oven or microwave before serving.
- Serve with a side salad or toast for a complete meal.
Ingredients
Scaled from 1 serving
Measurement system
- 2 eggs
- ¼ cup milk (or a dairy-free alternative)
- ½ cup broccoli florets, steamed
- Pinch of salt and pepper, to taste
- Shredded cheese (optional)
- Fresh herbs for garnish (optional)