Broccoli And Parmesan Omelette
If you want to start your morning with a tasty, filling and healthy breakfast, try this delicious broccoli and Parmesan omelette.
Broccoli is part of the very healthy cruciferous vegetable family - which also includes cabbage, cauliflower, kale, watercress, rocket/arugula and Brussel sprouts (plus a few more).
I make sure that I eat at least one vegetable from this group every day, either in a salad and/or as a side dish.
I've used broccolini/ tenderstem broccoli for this omelette - this is the type of broccoli I tend to always have at home - but ordinary broccoli will obviously work just as well. Just add some of the stem as well if you use ordinary broccoli.
As you can se in the photo I serve the omelette with sliced red bell peppers, parsley and some avocado. I also serve it with toasted sourdough bread.
Red bell peppers are one of the richest dietary sources of vitamin C. They are also a very good source of other vitamins and minerals. I buy the pointed variety as these are usually tastier than other types of red peppers.
Avocados are a very healthy type of fruit, rich in healthy, essential fats, fibre and a variety of vitamins and minerals.
Parsley is very low in calories and a rich source of vitamins A, C and K, as well as several different minerals.
To fill you up and be healthy, any meal you eat should preferably contain a mix of protein, carbs and healthy fats. This broccoli and Parmesan omelette served with red bell peppers, avocado and parsley perfectly fits the bill.
Eggs are great source of protein, as well as being rich in different nutrients.
Parmesan cheese is rich in both calcium and protein and is a type of cheese that is easy to digest.
Broccoli And Parmesan Omelette Recipe:
For 2 people:
100g, 3 1/2oz broccoli - roughly chop and then pulse to fine crumbs in a food processor
3 eggs - preferably organic or free range
2-3 tablespoons grated parmesan cheese
1/2 teaspoon sea salt
Some black pepper
1 teaspoon butter
Add all the ingredients to a bowl and mix together with a fork.
- Add the butter to non-stick frying pan over a medium-high heat - preferably one with a low edge, like crepes pan. use a spatula to spread out the butter. Once hot, add the broccoli and egg mixture.
- Let the mixture set for about 15-20 seconds. Then gently lift the edges and tilt the pan and let the unset mixture go to the edge. Wait a few seconds and then repeat on the opposite side of the omelette. Keep doing this until the omelette is set.
- Once the omelette seems set when you tilt the pan, gently flip it over and cook for a further 3o seconds.
Serving suggestions:
Sliced red bell peppers
Sliced avocado
Parsley or rocket/arugula leaves
Toasted sourdough bread
“So long as you have food in your mouth, you have solved all questions for the time being.” Franz Kafka
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