Tuesday, April 19, 2011

Broccoli and cheddar omlette

I don't frequently get the chance to go grocery shopping, and my veggie intake pays for it. So, recipes that utilize frozen veggies are always in the forefront of my food-related thoughts.

3 oz frozen borroli florets
1 clove garlic
1 tbsp vegetable oil
3 eggs
2 oz grated cheddar
0.5 tsp paprika
black pepper

Thaw the broccoli in the microwave, chop finely.

Mince the garlic and beat the eggs until fluffy.

Preheat the skillet and add the minced garlic. Cook for 30 seconds, then add the broccoli, salt and black pepper. Cook, stirring frequently, on medium-high, until some bits brown lightly.

Lower the heat and add the eggs mixed with half the cheese. Allow to cook without moving the pan for about 5 minutes, until you can slide your spatula under it, without breaking the edge.

Cut into four pieces and flip each. Cook until done. Serve dusted with paprika and garnished with the remaining cheese.

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