Omelette with broccoli and tomato salad

Votes: 1

How to Make Broccoli Omelette with Tomato Salad

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 502, total fat 34 G., saturated fats 15 G., proteins 27 G., carbohydrates 24 G., fiber 4 G., cholesterol 483 mg, sodium 696 mg, sugar 0 G.

A fluffy breakfast omelet becomes even healthier with the addition of finely chopped broccoli, and grated fried potatoes make it more filling—perfect for a hearty breakfast. You'll need an oven-safe pan, as the potatoes are first fried on the stovetop, then poured with the egg and broccoli mixture and baked in the oven. To give the kale a nice texture, perfectly complementing the delicate omelet, pre-cook it in the microwave. Serve the omelet with a simple tomato and green onion salad in a vinaigrette.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 cups chopped broccoli (about 1 small head)
1 tbsp unsalted butter
3 cups frozen grated potatoes (about 220 g)
8 large eggs
2 tbsp. milk
1.5 tbsp. grated havarti or cheddar cheese (about 170 g)
2 tbsp. l. olive oil
1 tbsp red wine vinegar
1 teaspoon Dijon mustard
8 small tomatoes, cut into wedges
2 green onions, chopped

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 190°C.
Place the broccoli in a microwave-safe bowl and sprinkle with 3 tablespoons of water. Cover with plastic wrap and microwave until crisp-tender, about 4 minutes; drain. Meanwhile, melt the butter in a medium nonstick skillet over medium heat. Add the grated potatoes and season with a little salt and pepper. Cook, stirring occasionally, until golden brown, about 15 minutes.

In a large bowl, combine the eggs, milk, cheese, 1/2 teaspoon of salt, and black pepper to taste. Stir in the broccoli mixture. Spread the potatoes in an even layer, then pour the egg and broccoli mixture on top. Transfer the pan to the oven and bake until the omelet is set, 15-20 minutes.
Whisk the olive oil, vinegar, and mustard in a bowl. Add the tomatoes and green onions and toss. Season with salt and pepper to taste. Invert the omelet onto a plate and cut into wedges. Serve with the tomato salad.

Categories:

recipe / Calorie content of prepared meals / Vegetarian dishes / Breakfast / Main courses / Eggs and dairy products / Cabbage dishes / Broccoli dishes

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